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  1. #1
    たのむよ。
    The Gentleman Scamp's Avatar
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    Exclamation Chicken liver quandary

    I bought some chicken livers and now I am depending on some quality recipe ideas that I can do with the apparatus at my disposal - that being my one crockpot and one electrically heated corrugated hot plate grill thingy.

    Also bear in mind that I am an underpaid television presenter and can not afford to shop at Villa, let alone Emporium and am limited to whatever is available at my local market or Tesco Lotus Express (that's them small ones).

    Cheers, oh and hurry up before they go off or the only thing i'll be dishing out is reds.
    "I'm an outsider by choice, but not truly. It's the unpleasantness of the system that keeps me out. I'd rather be in, in a good system. That's where my discontent comes from: being forced to choose to stay outside.
    My advice: Just keep movin' straight ahead. Every now and then you find yourself in a different place."

    George Carlin

  2. #2
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    Quote Originally Posted by The Gentleman Scamp
    I bought some chicken livers and now I am depending on some quality recipe ideas that I can do with the apparatus at my disposal - that being my one crockpot and one electrically heated corrugated hot plate grill thingy.
    oil

    fry.

    bloody delicious.

    have with sausage, eggs, bacon, tomato and hash browns for added taste.

  3. #3
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    or pate


    Chicken Liver And Mushroom Pate

    1/2 pound of fresh mushrooms
    1 pound of chicken livers
    1 tablespoon of garlic salt
    1 tablespoon of paprika
    1/3 cup of chopped green onions
    1/3 cup of white wine
    1/16 tablespoon of dill weed
    3 drops liquid hot pepper seasoning or Tabasco sauce
    Salt to taste
    1/4 cup of butter or margarine

    Simmer for 5-8 minutes 1/4 pound butter, mushrooms, livers, garlic salt, paprika and onion. Add wine, dill weed and liquid seasoning. Cover and simmer from 5-10 minutes. Transfer to blender and thoroughly blend, adding 1/4 pound butter or margarine. Place in dishes and refrigerate overnight. Makes about 3 cups. Cover with plastic. 8. Makes quart canapés.

  4. #4
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    Marinated them to your fancy overnight - and simply grill them {good charcoal grill}....yummy fvck yummy!!

  5. #5
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    or liver, bacon and onions

    Baked Liver & Onions

    4 serving size slices of beef liver
    Salt and pepper to taste
    Flour for dredging
    1 egg beaten with 1/4 cup milk
    1/2 cup of fine dry bread crumbs
    8 strips of bacon

    Spray with Pam or generously butter a shallow baking pan. Salt and pepper the liver slices then dredge lightly with flour. Dip floured slices in egg and milk mixture, then in bread crumbs. Lay liver close together in pan and cover with bacon. Bake in 350ºF. oven until bacon is crisp and brown, about 30 minutes. When bacon is done, liver is ready to serve. Serves 4.

  6. #6
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    or parfait if you feeling brave.

    Chicken liver Parfait with mushroom coulis

    Recipe from our Chef Patrick Asfaux
    Difficulty :
    Price : Print this recipe :

    Ingredients :
    Chicken liver parfait's recipe for 8 small individual molds:
    400g chicken livers, trimed and cleaned
    20 cc double cream
    1 egg
    2 egg yolks
    salt and pepper
    a pinch of nutmeg
    a pinch of mixed spices

    Mushroom coulis (sauce):
    300g button mushroom, thoroughly washed and sliced
    2 finely chopped shallots
    20 cc double cream
    salt and pepper
    30g salted peanuts, quickly panfried

    Direction :
    1) Pre-heat the oven at 180 degrees Centigrade (gas mark6, 350F)
    2) Put the livers, cream, egg yolks, egg, salt, pepper, nutmeg and mixed spices in the food processor. Blitz the lot for a minute or so and pass it through a fine sieve.
    3) Place your molds in an oven tray. Fill them up with the chicken liver mixture. Then fill the oven tray, half way with some boiling water. Cook for 35 minutes.
    4) As your liver parfait are cooking, prepare your mushroom coulis: sweat off the mushrooms in a pot along with a nob of butter and the shallots. Season well and let this cook, covered, for 5 minutes.
    5) Add the cream and allow to cook for another 5 minutes. Quickly blitz the sauce (10 seconds at the most, it should be some tiny mushroom bits left).
    6) When the parfaits are cooked, take them out of their molds and place them at the centre of each plates. Place a small sprig of chervil on the top of them. Pour a little bit of the mushroom sauce all around each chicken liver parfait.
    And the finishing touch: sprinkle some crushed peanuts on the coulis.

  7. #7
    たのむよ。
    The Gentleman Scamp's Avatar
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    Okay, nice one KW thanks - anyone else?

    Quote Originally Posted by RS
    Marinated them to your fancy overnight - and simply grill them {good charcoal grill}....yummy fvck yummy!!
    What's a good marinade for chicken livers?

    Tell you what I wish I had pita bread, sounds like it would all go well with pits bread, that would be like Lebbo food but that would remind me of Butterfly.

  8. #8
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    probably shouldnt eat them raw, but they do taste good that way too.

  9. #9
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    Quote Originally Posted by The Gentleman Scamp
    Okay, nice one KW thanks - anyone else?
    fookin 'ell, what more do you want ?

    I'm oirsh, fookin expert on ways to cook offal.

  10. #10
    たのむよ。
    The Gentleman Scamp's Avatar
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    Quote Originally Posted by kingwilly View Post
    or liver, bacon and onions

    Baked Liver & Onions

    4 serving size slices of beef liver
    Salt and pepper to taste
    Flour for dredging
    1 egg beaten with 1/4 cup milk
    1/2 cup of fine dry bread crumbs
    8 strips of bacon

    Spray with Pam or generously butter a shallow baking pan. Salt and pepper the liver slices then dredge lightly with flour. Dip floured slices in egg and milk mixture, then in bread crumbs. Lay liver close together in pan and cover with bacon. Bake in 350ºF. oven until bacon is crisp and brown, about 30 minutes. When bacon is done, liver is ready to serve. Serves 4.
    I think you could be on the right path to getting a green here KW, but remember that I don't have an oven to bake, remember my apparatus - also that bacon in Thailand is shit. Still, it sounds promising but can you make some changes, I'm not sure about the breadcrumbs either because I no longer have a blender because I tried to make a Nokia phone and asparagus smoothie when I was drunk and it broke.

  11. #11
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    Quote Originally Posted by The Gentleman Scamp
    but remember that I don't have an oven to bake, remember my apparatus
    so use a pot on the stove then.

    Quote Originally Posted by The Gentleman Scamp
    also that bacon in Thailand is shit.
    still good enough.

    and better than indo.

    Quote Originally Posted by The Gentleman Scamp
    I'm not sure about the breadcrumbs either because I no longer have a blender
    so make some toast and then crush it in your hands.

    or buy breadcrumbs in a bag.

  12. #12
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    Quote Originally Posted by The Gentleman Scamp
    because I tried to make a Nokia phone and asparagus smoothie when I was drunk and it broke.
    so where's the fukin pics?

  13. #13
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    If you're going with the pate' and parfait routes, you would be suprised at the added smoky taste of certain types of nuts {finely ground} added to your mix. Hazelnuts, pine nuts, macadamias.

  14. #14
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    borrow your g/f's oven.

  15. #15
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    Pâté. The only way to do chicken livers. Slathered on French bread with dill pickle sides. And a glass of milk.

  16. #16
    The cold, wet one
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    Murg kaleji masala (pan fried chicken livers)

    1tbsp veg oil
    1tbsp julienned (cut into matchsticks) ginger
    1tsp cumin seeds
    50g chopped onion
    200g chicken liver, cut into 2-3cm dices, washed & cleaned
    60g mushrooms (button are best, but straw would work, maybe even shitake) quarterd
    1/4 tsp turmeric
    1/2 tsp red chilli powder
    1/2 tsp coriander powder
    1/2 tsp salt
    1tbsp lime juice
    20g chopped tomato
    1tbsp chopped coriander leaves


    Heat oil in a pan, add cumin. When it crackles add ginger then onions. Sweat onions until golden brown. Add chicken livers and fry for a minute. Add mushrooms, the powdered spices and fry for another minute or two. Add chopped tomatoes, heat through. Taste & adjust seasoning. Add chopped coriander & serve.
    Good with poppadoms or I suppose you could eat it with pitta & a cucumber salad.

  17. #17
    たのむよ。
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    Greens for KW and NR, I think I will have to try this again properly when I can find somewhere that sells pita bread - I think there's a new Villa in Chaeng Wattana, they should have some.

    These didn't work out too good, I fried them and had a couple with Colman's mustard then put the rest in a bowl, let them cool down and gave them to Muffin.

  18. #18
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    Who's muffin?

  19. #19
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    His pet cockroach.

  20. #20
    The Pikey Hunter
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    Quote Originally Posted by patsycat View Post
    Who's muffin?

    his mule.

  21. #21
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    So people eat chicken livers as well? Suprised the fok out of me, anyway my dogs like them fried.

  22. #22
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    No kidding. I never even head of chicken livers. I'll stick with chicken legs or breasts thanks. Sorry Scampy, I'm useless.

  23. #23
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    In France and Switzerland they often serve them lightly fried (so they are still pink in the middle) on a bed of salad with a vinigrette made with raspberry vinegar.

  24. #24
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    Quote Originally Posted by patsycat
    In France and Switzerland they often serve them lightly fried (so they are still pink in the middle) on a bed of salad with a vinigrette made with raspberry vinegar.
    gotta be good livers, or better yet foie gras.

    if you have 2nd rate or ordinary livers best to fry completely.

  25. #25
    The cold, wet one
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    Quote Originally Posted by kingwilly
    gotta be good livers, or better yet foie gras.
    says the ape who put a calf liver recipe into a thread about chicken livers, like they were the same thing...

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