How To make Chunky Chopped Chicken Liver
2 lb Chicken liver
4 lb Onions (3 giant); sliced and
-quartered 2 Cloves garlic; minced
3 tb Butter
6 tb Vegetable oil
1/4 c Water
4 Eggs; boiled
Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside. Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked. In a mixing bowl mash cooked livers and eggs into small chunks. Add onions and mix together adding small amount of oil if needed. Salt to taste and serve. Source: Eric Maurer, family secret
How To make Chunky Chopped Chicken Liver's Videos
Moroccan Spiced Chicken Livers With Toasted Pitta Bread: The Tasty Tenner
Chicken livers are full of flavour and cheap to buy. They also don't just have to be used in a pate! This recipe is packed full of flavours from the spices and heat from the chillies. Serve with toasted pitta breads and a dollop or two of yoghurt for a great budget lunch, or light dinner.
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Prep:15m
Cook:20m
Total:35m
Serves:4
Temp:200° c - 390° f
Ingredients:
4 pitta breads, cut into halves
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp ground corinader
1/4 tsp cumin
1 chilli
2 garlic cloves
2 tbsp sunflower oil/ rapeseed oil
1 red onion, sliced
400 g chicken livers
2 tbsp fresh coriander, chopped
1/2 lemon, juice
2 tbsp Greek yoghurt
coarse sea salt
pepper
Step 1: Bake The Pitta Breads
Preheat the oven to 200°c. Cut your pitta breads into halves and place on a baking tray. Drizzle lightly with olive oil and sprinkle with a couple of pinches of sea salt. Place them in a hot oven for 10-12 minutes, turning them half way through cooking.
Step 2: Prepare The Seasoning
Add your paprika, ground coriander and cumin to a dry pan on a high heat and toast for a minute or so until they smell toasted and fragrant. Once toasted transfer the spices to a pestle and mortar. Finely chop up your chilli and add to the pestle and mortar, along with the garlic cloves and a pinch of salt and bash together to form a chunky paste.
Step 3: Fry The Chicken Livers
Rinse the chicken livers with cold water, pat dry and trim them to remove the sinew and any connective tissue. Heat some vegetable oil in a large frying pan on a medium to high heat. Add the chopped onions and leave to cook until caramelised. Add the chilli paste, mix through, and leave to cook for 2 minutes. Turn the heat up to high and add your chicken livers. Cook for 30 seconds before turning them over and leaving to cook for another 30 seconds to 1 minute.
Step 4: Serve
Remove the pan from the heat and sprinkle over some chopped coriander. Squeeze in some lemon juice and mix it around to de-glaze the pan. Place the chicken livers into a serving plate and add a few dollops of yoghurt. Season with black pepper and top with a drizzle of olive oil. Serve with the toasted pitta breads.
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MARCO RESPONDS: How to chop an ONION the REAL way
In response to celebrity chef Jamie Oliver's onion chopping method, Marco Pierre White talks us through the REAL way to cut an onion!
Marco take us through the history of cutting onions from the classic chef school method of using kitchen crystals, to his far fetched preferred personal method.
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THE BEST LIVER PÂTÉ RECIPE
How to make the best liver páté recipe. This creamy liver pate is sure to please any palate. Freezer Friendly Recipe. Processing Liver for freezing. Elk Liver Recipe. Big Game Recipe. Don’t like liver? You will LOvE this nourishing liver recipe! Liver is a superfood. Serve on sourdough bread for the ultimate breakfast.
INGREDIENTS
1 pound of big game or grass-fed beef liver (cut into thin slices)
1 medium/large onion
1 cup coconut oil (divided, can use olive oil, bacon fat, lard or duck fat)
2-3 tablespoons minced garlic
1 tablespoon apple cider vinegar (balsamic or red wine vinegar would also taste great with this)
1 1/2 tablespoons fresh rosemary
1 tablespoon fresh thyme
salt and pepper to taste
Fry liver and onions in 2 tablespoons of the coconut oil, or desired fat), until onions are caramelized and the liver is cooked through.
Add the garlic, cider vinegar, rosemary, and thyme and Superfood Turmeric.
Cook for a few more minutes until the liquid from the vinegar is reduced.
Remove from heat and let it cool for 5 minutes.
Transfer to a food processor with 1/4-1/2 cup of the oil.
Process until smooth, adding the remaining oil as you go, until moist and creamy.
Portion into containers for storing*.
Cooking - Chicken Livers in Wine
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THIS KILLER PORK RECIPE IS VERY SIMPLE!!! ANYONE CAN COOK THIS AND THE RESULT IS REALLY AMAZING!!!
THIS KILLER PORK RECIPE IS VERY SIMPLE!!! ANYONE CAN COOK THIS AND THE RESULT IS REALLY AMAZING!!!
NOTE!!! This video has subtitle!!! Just click CC button in the video, then click auto translate, then choose the language you prefer.. thank you so much.. ????????????????
INGREDIENTS
-2pcs chopped onions
-1head chopped garlic
-1.5Kilo pork belly (liempo
-1/2tsp salt and ground black pepper
-2Tbsp soy sauce
-2Tbsp oyster sauce
-4Tbsp dark brown sugar
-1/2pc star anise
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Keto Chicken Liver Pate | How to cook chicken liver 2-ways!!!
#KetoRecipes #ChickenLiver #LiverPate
Today we're cooking up some Keto chicken liver pate. I'm going to show you how to cook chicken live two ways. One country style and one more fancy. Liver is one of the most nutrient dense parts of the bird and I'd always recommend including it in your diet. This tasty liver pate is a great way to do that. I hope you like the recipe. Cheers!
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