Hot and spicy chicken livers make a meal on their own, or a great appetiser - if you can bear to share them.
500 g chicken livers, cleaned
15 ml Clover Mooi River butter, melted
Salt and freshly ground black pepper
15 ml Clover Mooi River butter
1 small onion, peeled and coarsely chopped
1 leek, thoroughly cleaned and sliced
5 ml chopped or crushed garlic (1 clove)
2 ml garlic and herb seasoning
5 ml paprika
1 – 2 ml cayenne pepper or chilli powder
2 ml chicken stock powder
15 ml tomato paste
1 bay leaf
100 ml dry white wine or water
100 ml Clover sour cream or Clover fresh cream
15 ml cake flour
100 ml additional water
6 – 8 slices of bread
Clover Mooi River butter (optional)
Place the livers into an ovenproof dish, toss with the butter, salt and pepper and cook at 180°C for about 20 minutes or until firm and lightly browned.
Place the butter, onion, leek and garlic into a saucepan and cook gently until softened.
Add the paprika, cayenne pepper or chilli powder, stock powder, tomato paste, bay leaf and wine and bring to boil.
Simmer for 3 minutes.
Mix the cream, cake flour and water, stir into the saucepan and simmer until thickened.
Add the chicken livers and simmer for 8 – 10 minutes.
Make the toast while the sauce is simmering, spread with butter if preferred, cut into triangles and serve with the hot livers and sauce.