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Post by braided-rug on Sept 19, 2006 19:12:57 GMT 10
Do you eat chicken livers? I used to make a dish with them years ago, it was quite nice. I found this recipe for spaghetti bolognaise by a famous chef in Australia named Maggie Beer. Maggie's Spag Bog Ingredients 500g beef mince 500g pork mince 200g chook livers 1 small onion 2 cloves of garlic 200g tomato paste 300ml red wine 7ml chopped fresh thyme 7 ml chopped oregano 2 small bay leaves 125ml stock (chicken, beef or vegetable) 1 bunch of flat leaf parsley (chopped) Method Saute onion and garlic in a little oil until transluscent. Add trimmed livers and oregano and seal both sides and set aside. NB cut livers into smaller pieces. Add beef mince first in batches and sauté, season with sea salt until coloured. Add pork mince and cook. Add tomato paste and cook through for 10 minutes. Add wine, stock and chopped thyme and cook on a simmer for about 20-25 (longer if needed) Cook spaghetti to makers instructions and have warm plates ready to serve. 10 minutes before serving, add livers into the bolognaise mixture. Add generous amounts of flat leaf parsley and some freshly ground black pepper. From: www.abc.net.au/tv/cookandchef/txt/s1679279.htmAdd your own chicken liver recipe.
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