Creamy Mustard Liver on Toast
Recipe - creamy mustard liver on toast... a delicious cheap & ethical use of organic home shot meat...
#liverrecipes #liverrecipe #rabbitliver
Lamb Kidneys in Mustard Sauce - the classic Rognons d'agneau a la dijonnaise from France
Learn how to cook Lamb's Kidneys in Mustard Sauce - the classic Rognons d'agneau a la dijonnaise from France
Ideal as a starter or a light lunch, this classic recipe named after the Dijon area of eastern France can be made with beef, veal, pork or lamb's kidneys.
I hope you are inspired to try these classic lamb's kidneys in mustard sauce, cooked, as always, just like the locals!
INGREDIENTS (for two people)
6 or 7 lamb's kidneys
2 tablespoons butter and one of vegetable oil
a shallot
25 ml cognac
60 ml cream
150 ml reduced brown stock (demi-glace)
a tablespoon mustard (or to taste)
chopped parsley
salt and pepper
SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES
COMPLETE WRITTEN RECIPES
KEEP UP TO DATE AND CONNECT WITH ME ONLINE
Chicken liver in mustard sauce. Recipes for the table
To make the chicken liver delicious and juicy, cook it in mustard sauce. You can serve this dish with any side dish: porridge, mashed potatoes, fried potatoes, pasta or salad.
Ingredients:
Chicken liver — 350 Grams, Mustard-2 teaspoons, Cream-150 Milliliters (10% fat content), Vegetable oil-1 tablespoon, Onion-0.5 Pieces, Salt-2-3 Pinches,
*Subscribe to the channel and put likes!*
Classic recipe with photos, Delicious recipe, Step-by-step recipe, The simplest recipes, The recipe is the most, Recipe for, Step-by-step photo recipe, How to cook a recipe at home, Festive table,
Mustard Chicken Recipe
Mustard chicken recipe | Creamy mustard chicken recipe
Need a high protein, quick chicken dinner recipe that is ready in 30 minutes? This is the one for you! This delicious creamy mustard chicken recipe is high on flavor and low on carbs. Try this easy chicken breast recipe for a quick weeknight meal or as a meal prep option. Pair it with a side of steamed broccoli for the perfect balanced chicken dinner!
______________________________________
???? MY COOKWARE
White Ceramic Pan:
Grey Ceramic Pan:
Wok:
Stainless Steel Frypan:
Cast Iron Skillet:
Copper Saucepan:
_______________________________________
???? MY AMAZON STOREFRONT -
(You'll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store)
???? Music used from Epidemic sound -
???? Instagram:
_______________________________________
*RECIPE* (2 servings)
INGREDIENTS:
450g/1 lb chicken breast (boneless, skinless)
---Marinade---
1/2 tsp black pepper powder & salt
3 tbsp yogurt
---Sauce---
2 tbsp olive oil
2 large/6 small shallots
2 tbsp butter
1 tbsp dried thyme/5 sprigs fresh thyme
1/2 lemon/lime
1/2 cup water
1/3 cup heavy cream (or fresh cream)
1 tsp sugar
1/2 tsp black pepper powder
1-2 tbsp dijon mustard
1/2 tsp fennel powder (optional)
Salt as needed
PROCESS:
1. Slice 450g/1 lb boneless chicken breasts into even thin fillets. This will help them cook evenly and stay tender
2. Marinade the chicken in 1/2 tsp salt, 1/2 tsp black pepper and 3 tbsp yogurt for 15 mins or longer
3. Mince 2 large/6 small shallots. Shallots pair well with mustard but can be substituted with 1 small onion and 1 clove of garlic
4. Heat olive oil on medium flame and fry the chicken breast fillets for 2 minutes per side. This should be enough to cook it through as thin fillets cook very fast. Cooking them for too long will make them dry and rubbery
5. Remove the cooked chicken fillets and set it aside. If you wish to cut them into pieces, wait 5 minutes before doing so. They need time to rest to stay moist
6. In the same pan, reduce flame to low and melt 2 tbsp butter
7. Sauté the minced shallots until translucent
8. Add the thyme and mix well
9. Add the juice of 1/2 lemon, 1/2 cup water and 1 tsp sugar
10. Simmer for 5 minutes or until the sauce has reduced by less than half
11. Add 1-2 tbsp dijon mustard. Add 1 tbsp first, you can taste and add more if needed
12. Add 1/3 cup heavy/fresh cream and mix well
13. Add 1/2 tsp black pepper powder, 1/2 tsp fennel powder and salt as needed
14. Switch off the flame, add cooked chicken breasts and let it soak for 5 mins. This will warm the chicken and allow it to absorb flavor
15. Serve this will steamed broccoli, buttered toast or herb rice
_______________________________________
SUBSTITUTES:
• No thyme?
Substitute with oregano or mixed herbs
• No yogurt?
Substitute with mayonnaise
• No shallots?
Substitute with 1 small onion + 1 garlic clove
• No fennel powder?
You can skip it. But would recommend adding if available
• No heavy cream?
Fresh cream or Creme fraiche can be used
_______________________________________
TIPS:
• Don’t crowd the chicken breast while cooking or they will release too much water and prevent browning
• Mustard has salt so don’t add salt beforehand. You can always add salt at the end
• Taste and adjust seasonings in the sauce towards the end
_______________________________________
Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.
THE 'BEST' LIVER STEW!
Hello lovelies, in this week's video we are making 'Liver Stew' and this recipe is going to take you from a liver hater to a liver lover. It's easy, quick and delicious you'll enjoy it with your family!
Ingredients:
-1kg Cow Liver
For the marinade:
-1/2cup milk
-1tsp cumin powder
-1tsp coriander powder
-1/4tsp turmeric powder
-1 medium onion, chopped
-3 cloves crushed garlic
-1 medium green bell pepper, chopped
-2 blended tomatoes
-1tbsp tomato paste
-1tsp curry powder
-1 tsp salt
-chopped green chillies(optional)
--Oil
How To Make Peri Peri Sauce | Homemade Nandos Sauce Recipe
Here I will show you how to make your own peri peri sauce. This recipe is just like Nando’s marinade which you can use for tasty and juicy grilled chicken.
*Note - I forgot to include lemon juice in this video clip (very sorry) which I feel is one of the important ingredients for this recipe.
Full Written Recipe -
Blender I Use -
Simply add all the ingredients to a food processor and keep it stored in the refrigerator. You can marinate chicken breasts, thighs, or wings. Trust me, it will taste unbelievable fresh, spicy, and juicy. The blender I used is very powerful, but with a less powerful blender, you may need to use a strainer before you add the sauce to a pan.