CHICKEN LIVER BOLOGNESE **Jamie Oliver**
CHICKEN LIVER BOLOGNESE
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RECIPE BELOW :
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SERVES 6
Olive oil for frying
300g chicken livers
1 red onion, chopped roughly
2 carrots, chopped roughly
2 cloves of garlic, chopped roughly
100g mushrooms, chopped roughly
Salt & Pepper
4 springs of fresh rosemary
1 teaspoon chilli flakes
1/4 cup parsley, chopped roughly
4 rashes of bacon, diced
1 x 400g can of lentils, drained
2 tablespoons of tomato paste
3 tablespoons balsamic vinegar
2 cup chicken stock
400g spaghetti
parsley & parmesan to garnish
Soak livers in a bowl of water for a few minutes.
In a food processor, add the garlic, carrots, red onions and chop for a few secs. Remove and set aside.
Back in the processor, add mushrooms, rosemary, chilli flakes and parsley, process for few secs only. Remove and set aside.
Back in the food processor, add the drained chicken livers and process for a few seconds and set aside.
Cook the pasta as per the package
Heat oil in deep pot and fry bacon until browned.
Reduce heat, add carrot mixture and stir. Cook for 2-3mins and then add mushroom mixture and stir. Leave on low heat.
In the meantime, heat some olive oil in a pan and fry the chicken livers until the turn just on the brown in colour. Season with salt and pepper.
Once cooked (approx 3-4mins) add it to the bolognese mixture. Add lentils, tomato paste, balsamic vinegar and stock and bring to simmer. Simmer for another 12-15mins. Remove from heat and ready to serve on spaghetti.
Garnish with parsley and parmesan cheese. Toss and serve.
Bolognese Sauce
***RECIPE***
Makes about 6 quarts of sauce, enough for about 60 portions of pasta (freeze it!)
olive oil
1 lb carrots
1 large red onion
1 lb chicken livers
3 lbs ground meat (I like to use beef and lamb)
6 oz can tomato paste
3 28 oz cans crushed tomatoes
1 bottle white wine
Liquid chicken bouillon (or a stock cube)
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp garlic powder
1/4 cup balsamic vinegar
pepper
salt
Peel and finely chop the carrots and onion. In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly. Dump them out into a bowl or plate.
Finely chop the livers until almost pureed.
In the big pot, fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle. Put in the livers and the tomato paste and stir to combine.
When the brown stuff on the bottom of the pot looks like it's about to burn, pour in the wine and scrape to release everything on the bottom. Stir in a big spoonful of the bouillon. Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn't stick and burn.
After two hours, season the sauce with the herbs and vinegar. Simmer an additional hour. When it's the desired thickness, taste and adjust seasoning with salt and pepper.
Use, or freeze in ice cube trays, or both. After thawing and reheating, add a few more drops of balsamic vinegar.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Meaty Spaghetti
Meaty Pinoy Spaghetti Recipe
Details:
Ingredients:
1 lb spaghetti
8 cups water
2 teaspoons salt
Meaty Spaghetti Sauce
1 piece Knorr Pork Cube
8 ounces ground pork
4 pieces hotdog sliced
6 tablespoons liver spread
1 yellow onion minced
4 cloves garlic minced
30 ounces tomato sauce
1 cup water
4 tablespoons white sugar
3 tablespoons cooking oil
Salt and ground black pepper to taste
Instructions:
Make the sauce by heating oil in a cooking pot. Saute onion and garlic until onion softens.
Add ground pork. Cook until light brown.
Pour tomato sauce into the pot and then add water. Stir. Let boil.
Add Knorr pork cube. Stir and cover the pot. Cook for 30 minutes between low to medium heat.
Add liver spread. Stir and let it blend with the sauce.
Put-in hotdogs. Cook for 5 minutes.
Season with sugar, ground black pepper, and salt.
Prepare the spaghetti by following the package instructions.
Arrange the cooked spaghetti in a serving plate. Top with meaty spaghetti sauce and shredded cheese.
Serve. Share and enjoy!
#spaghetti #filipino #yum
How to make pasta with tomato sauce and liver ( Easy and simple meal for lunch )
Hi guys,
today we will know how to make pasta with tomato sauce with liver.
there are different ways to make pasta :
how to make pasta with tomato sauce and milk ,how to make pasta with tomato sauce and soy sauce, chinese, pasta recipes without vegetables ,how to make pasta with tomato sauce and egg, how to make pasta with tomato sauce and cheese, how to make pasta with tomato sauce and chicken, how to make pasta with tomato sauce and sausage, how to make pasta with tomato sauce and shrimp
pasta with tomato sauce recipe :
pasta - tomato paste - garlic - salt - black pepper - beef liver - latency - vinegar - green pepper
#Loosy_Foods #Pasta_tomato_Sauce #Pasta-Liver
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SPAGHETTI WITH CHICKEN LIVER
@elainemayzerna9762
Hello everyone ! Spaghetti with Chicken Liver is one of my favorite and I 'm gonna share with you my recipe . Hope you like it.
Ingredients:
2 tbsps. cooking oil
1 medium size chopped onion
2 cloves garlic
salt to taste
dash of Pepper
1/2 kilo Chicken Liver
1/2 kilo ground pork
1 or 2 tsps.brown sugar
Eden cheese
1 pack Original Style Tomato Sauce 200 g.
1 pack Filipino Style Spaghetti Sauce
1 or 2 tbsps. Tomato Paste
#spaghettifilipinostyle #spaghettisauce
Cooking it up with Mommy Isabel - Spaghetti Sauce with Chicken Liver
Hello, Guyz! It`s cooking time again with Mommy Isabel, as we celebrating our New Year`s Eve, here`s a different version of her Spaghetti Sauce with Chicken Liver. Here are the INGREDIENTS : 5 pcs. crushed garlic, 1 medium minced onion, 4 square cut mozzarella, tomato ketchup, cooking oil, 1 kg. spaghetti sauce (sweet Filipino style), 45 grams spaghetti pasta, 400 grams fresh ground pork, 1 cup diced chicken liver, 3 pcs. meat sausage coin cut. HOW TO DO IT (ENGLISH TRANSLATION) : Pan fry the garlic and onion in an empty pan. Then add the chicken liver, stir it and add the ground pork and continue mixing them together, Let it simmer for 10 minutes until cooked. Then add the coin cut sausage and mozzarella cheese, keep on stirring before adding the spaghetti sauce (sweet Filipino Style) and tomato ketchup. Keep on stirring and you may add water (optional) if you don`t want the sauce to be too lumpy and let it simmer for the final round until ready to serve. Then let`s switch cooking the spaghetti pasta by boiling it with water mix with little salt and cooking oil then mix it with the hot spaghetti sauce and serve, Enjoy!