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Chicken livers with carrot mash and crispy kale

Carrot recipes

Chicken livers with carrot mash and crispy kale

25 minutes

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Smoky spring onion dip

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Carrots baked in coals

Braai recipes

Carrots baked in coals

30 - 45 minutes

Garlic bread with Parmesan miso butter

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Black onion purée

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Black onion purée

45 minutes

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Black onion purée

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes

Ingredients

3 small brown onions
2 cups chicken stock
100 g brown button mushrooms
2 T butter
1 t activated charcoal powder

Method

Char the onions in their skins on the braai, turning occasionally until completely blackened and soft to the touch.

Allow to cool, peel and roughly chop the onions.

Simmer in the chicken stock for 30 minutes, or until very soft, then strain and reserve the liquid.

Fry the mushrooms in the butter until cooked. Using a hand-blender, blend the onions and mushrooms until smooth, adding the reserved stock to loosen the purée. Season to taste and add the activated charcoal.

Discover more braai recipes here.