What's for supper III

RanzB said:
Stock. I save my chicken bones/carcasses and veg scraps then once every few months I make a decent size portion of stock which I freeze into smaller portions for use as needed.
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Ah yea I also make chicken stock maybe once a month in the IP. It's brilliant for that. How much do you reduce yours? It looks very gelatin
 
cerebus said:
Ah yea I also make chicken stock maybe once a month in the IP. It's brilliant for that. How much do you reduce yours? It looks very gelatin
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I collect bones for a while, and also give them a bashing before it gets added to the water. I know some people will do it with the bones of a chicken or two, but this is 5 or 6 months worth of bones. I prefer it gelatinous as hell so the sauces that I make with them don't need a lot of reduction.
 
You also have to make sure you use the lower heat settings or the gelatin breaks down.
 
Not bothered to make a new thread, does anyone here have a restaurant worthy creamy peri-peri chicken livers recipe?
This was my first attempt earlier, wasn't my favourite.
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RanzB said:
Not bothered to make a new thread, does anyone here have a restaurant worthy creamy peri-peri chicken livers recipe?
This was my first attempt earlier, wasn't my favourite.
View attachment 1661704
Click to expand...

Did you strain them through a colander or do the milk thing?

I make a peri-peri chicken liver pasta which I guess would help the same thing without the pasta.

1 x 250g Rainbow Chicken Livers (Make it 2 if you really like liver)
1 x 400g Mushrooms
1 x Onions (Red Onion even better)
1 x 250ml cream
1 x Tomato Paste (Make it 2 if you like tomato based stuff)
4 x Garlic Cloves
1 tsp Crushed Ginger (or cheat out of the pot)
1 shot Brandy (use Sherry if you like)
1 tsp Mixed Herbs (Thyme + Oregano if you want to get fancy)
1 tsp Robertson Peri Peri (buy Woolies if you don't want spicy)
1 tsp Maizena (optional)

Livers strained in a colander (I’ve never found the milk think to do much) then cut into pieces.

Onions, then mushrooms and then add the livers but like flash in the pan so they just change colour.

Then add the tomato paste and cream.

Then I add all the other stuff to keep it more potent, but this will largely be to your preference.

If I had to make it restaurant quality I’d probably blend everything except the liver and mushrooms much like you do with a butter chicken.

I’ve found Woolworths peri-peri the most useless thing on the planet, so unless you don’t want it to be spicy that’s the only reason to buy that ****.
 
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Valentine's day dinner at Soester Duin
 
SauRoNZA said:
Did you strain them through a colander or do the milk thing?

I make a peri-peri chicken liver pasta which I guess would help the same thing without the pasta.

1 x 250g Rainbow Chicken Livers (Make it 2 if you really like liver)
1 x 400g Mushrooms
1 x Onions (Red Onion even better)
1 x 250ml cream
1 x Tomato Paste (Make it 2 if you like tomato based stuff)
4 x Garlic Cloves
1 tsp Crushed Ginger (or cheat out of the pot)
1 shot Brandy (use Sherry if you like)
1 tsp Mixed Herbs (Thyme + Oregano if you want to get fancy)
1 tsp Robertson Peri Peri (buy Woolies if you don't want spicy)
1 tsp Maizena (optional)

Livers strained in a colander (I’ve never found the milk think to do much) then cut into pieces.

Onions, then mushrooms and then add the livers but like flash in the pan so they just change colour.

Then add the tomato paste and cream.

Then I add all the other stuff to keep it more potent, but this will largely be to your preference.

If I had to make it restaurant quality I’d probably blend everything except the liver and mushrooms much like you do with a butter chicken.

I’ve found Woolworths peri-peri the most useless thing on the planet, so unless you don’t want it to be spicy that’s the only reason to buy that ****.
Click to expand...

i always lay mine in milk 1st

i dont get that ugly taste ..but someone said overcooking gives off that bitter taste
 
RanzB said:
Not bothered to make a new thread, does anyone here have a restaurant worthy creamy peri-peri chicken livers recipe?
This was my first attempt earlier, wasn't my favourite.
Click to expand...

looks very good

what was wrong

this was mine the other day

was halfway through eating and buddy calls and says send a pic
1707982589625.png
 
I.am.Sam said:
looks very good

what was wrong
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Don't get me wrong, it wasn't rubbish, it just wasn't close to the best livers I've had in restaurants. Guess I need to up my cream and change my choice of fat.
 
RanzB said:
Don't get me wrong, it wasn't rubbish, it just wasn't close to the best livers I've had in restaurants. Guess I need to up my cream and change my choice of fat.
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i havnt eaten livers in resturants

my go to livers is nandos or pedros, pedros does a good one
 
I.am.Sam said:
i havnt eaten livers in resturants

my go to livers is nandos or pedros, pedros does a good one
Click to expand...
Galitos also. But those are more heavy on the acid. I'm looking for a creamy version.
 
RanzB said:
Galitos also. But those are more heavy on the acid. I'm looking for a creamy version.
Click to expand...

yeah they are literally livers with some garlic and the sauce

the problem i have with creamy versions is no matter what i do the livers always end up soft. where as like nandos and stuff the livers are firmer as they are grilled on the flat top i assume

whats the recipe you used for yours ?

what was missing ?

my recipe is simply let the livers rest in milk then clean and rinse, add spices and marinate ..fry it in oil for few mins till brown and remove

fry onion chilli garlic and add livers back, add few sauces and cook little then add cream and cook for few more mins till done

fry egg and enjoy with buttered rolls
 
I.am.Sam said:
what was missing ?
Click to expand...
The richness I guess. I'm guessing a lot of them use a sht ton of butter to fry the onions/livers, and a lot of cream to finish. I know some of them will render chorizo or similar to fry off the livers/onions.
 
RanzB said:
Galitos also. But those are more heavy on the acid. I'm looking for a creamy version.
Click to expand...
I have a really good recipe. Had a number of people that ate it that don't eat chicken livers. My sister in law don't eat chicken livers and/or hot but had two helpings.
 
RanzB said:
The richness I guess. I'm guessing a lot of them use a sht ton of butter to fry the onions/livers, and a lot of cream to finish. I know some of them will render chorizo or similar to fry off the livers/onions.
Click to expand...

yeah and the cream the use i dont think is the same as the ones we buy cos fresh cream quality has dropped

its like water now
 

Ingredients​


1 large onion, chopped
1 drizzle olive oil, for frying
45 ml Worcestershire sauce
15 ml paprika
3 garlic cloves, crushed
1 red pepper, finely sliced
375 ml dry white wine
45 ml hot peri-peri sauce
400 grams tomatoes, chopped and peeled
45 ml tomato paste
2 bay leaves
250 ml cream
1 dash salt and cracked black pepper, or to taste
30 grams butter
500 grams chicken livers, thawed and cleaned
4 Portuguese rolls, for serving

​

​

Method​


  1. Fry onion in oil until soft.
  2. Add Worcestershire Sauce, paprika, garlic and pepper. Fry for a minute.
  3. Add wine, peri-peri sauce and tomatoes and simmer for 10 minutes or until reduced.
  4. Add tomato paste, bay leaves and cream.
  5. Season and set aside.
  6. Melt butter in a nonstick pan and fry livers until browned but still a little pink in the centre.
  7. Add livers to sauce and heat before serving on Portuguese rolls.



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