Offal recipes Archives

Canned food

Chicken liver pâté with home-made breadsticks

40 minutes

Christmas recipes

Peri-peri chicken livers with Portuguese rolls

20 minutes

Brinjal recipes

Seared chicken livers with spicy brinjals

15 minutes

Beef recipes

Beef tongue with mustard sauce

2 hours

Carrot recipes

Chicken livers with carrot mash and crispy kale

25 minutes

Chicken recipes

Chicken liver pâté

15 minutes

Baked chicken liver paté with clementines

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

500 g free-range chicken livers
2 free-range eggs
½ cup double-thick cream
2 T brandy
1 clove garlic, crushed
salt and freshly ground black pepper, to taste
glazed clementines, for serving
Melba toast, for serving

Method

Preheat the oven to 160°C. Trim the livers and pat dry. Blend the livers with the eggs, cream, brandy, garlic and seasoning until smooth.
Pour into 6 small greased ramekins or baking dishes. Cover with baking paper. Place in a baking pan filled with enough hot water to come halfway up the sides of the ramekins and bake for 30 minutes or until slightly puffed and set. Allow to cool, then chill.
Spoon over a little of the clementine syrup, then garnish with the fruit. Pass around the rest of the glazed clementines at the table. Serve with Melba toast and glazed clementines.

Cook's note: Using thick double cream gives the pâté the right amount of richness. Classic chicken liver paté is topped with butter and sage, but mix things up and top it with these sweetly glazed clementines. You'll need a second portion!

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Chicken liver pâté with home-made breadsticks

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Spicy chicken livers

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Peri-peri chicken livers with Portuguese rolls

Seared chicken livers with spicy brinjals

Beef tongue with mustard sauce

Chicken livers with carrot mash and crispy kale

Chicken liver pâté

Baked chicken liver paté with clementines

Baked chicken liver paté with clementines

Ingredients

Method