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Good title isn't it, anyway - in the same style as British TV show Ready Steady Cook I would like TD members advice on what to do with the following ingredients.
Chicken livers.
Bag of 5 baht steamed rice.
Pot of natural yoghurt
1 onion
Garlic
1 lime
Courvoisier minature.
You can add any extras you like providing they are available at your regular market, 7-Eleven or supermarket.
Cooking appliance limited to crock pot or heated griddle.
Chop up the chicken liversQuote:
Originally Posted by The Gentleman Scamp
Heat oil in fry pan with garlic
Saute chicken livers for about 10 minutes, add chopped onion and courvoisier and cook until onion translucent.
Stir in yogurt and simmer for 15 minutes.
Salt and pepper to taste.
Serve over rice.
Save the lime for another day.
That's pretty much what I have done only I put some yoghurt and some of the brandy and lime juice in a bowel and made it into a sauce, then added the liver and onions.
It's okay, but I think the brandy ruined it.
can a kindly mod rename this thread to scampy wants to know how to cook
Yep. Better to cook the liver in the brandy. In the sauce would be over powering.Quote:
Originally Posted by The Gentleman Scamp
Put the chicken livers into the yoghurt. Drink the miniature, close the eyes and out with the cock.
Yes, good idea. A Portnoy's Complaint moment (you sick minded individual).
Note to self: if invited for dinner at Scampy's, politely decline.
scampy was beaten in school.
Only cross country.
Soaking your liver is recommended by many cooks.
"Prick with a fork"
indeed :bunny3:
I like cooking!
Turn up the heat until the olive oil starts to smoke. throw in the chopped onions and garlic, but don't stir. After a minute or so turn them over. Add a generous ounce of butter (from some 7-11s)
After another minute at maximum heat turn down the gas. Take the pan away. Wait for a minute. Add the chopped liver. Cook it slowly. all the way through on gentle heat.
When it's cooked (chicken liver, 2 or so minutes) take off the heat. Wait a minute and add the yoghurt.
Salt and pepper to taste.
I would have added tumeric for it's colour (not from 7-11)
Lime? Can squeeze it on afterwards if you like, as it will curdle the yoghurt.
I think that would be edible.
Regards,
Although the tumeric adds a little flavour, and a certain amount of pungessness to a dish, provided you grate it up enough,it should cause nothing more than minor abrasions.
How much/many chicken livers, DD?
Quote:
Originally Posted by withnallstoke
:snigger:
greened.