Chicken Livers times three

I posted this elsewhere in response to a query about what to do with chicken livers:

Stir-fry with butter and garlic, toss into your favourite warm plain tomato pasta sauce, with just a tad of balsamic vinegar and nutmeg, and serve over pasta with a spoonful of sour cream and plenty of fresh basil.

Or cook in loads of butter until the centres are still slightly pink, let it cool til nearly solid, then whizz up in a food processor with a spoonful or two of your favourite strong booze – brandy, pernod, or cointreau are all good. Stir in appropriate flavourings such as green peppercorns or fresh citrus peel shreds, and mix lightly with whipped double cream. Let set in small pots in the fridge. Cover with melted butter to seal and it will keep for about a week. Great on thin crisp toast, or alongside a sharp green salad.

 

The first is a Northern Italian influenced thing, I've used NCG Plum Tomato and Creme Fraiche soup instead of pasta sauce in the past, which has worked well. It needs the nutmeg and maybe even cinnamon to boost the warmth. I can't remember where I got it from …

The parfaits are probably from a Glynn Christian Sainsbury cookbook, either Pies Pates and Terrines, or his Christmas one.

And of course there's the classic Dirty Rice, cooking them with loads of onion, celery and green pepper, with plenty of black pepper and paprika / cayenne, and then adding long grain rice and letting it simmer in wine and stock til done. Adding spicy or garlic sausage at the beginning if you like, and prawns and fresh chopped tomato at the end.

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