INGREDIENTS
300g chicken livers
100g salted butter
1½ tbs brandy
3 tbs double cream
zest and juice of 1 orange
INSTRUCTIONS
- Prepare the chicken livers by washing them then patting them dry in between kitchen paper.
- Cut each liver in half and trim and remove the fatty or sinew pieces. I find it easier to use scissors for this, rather than a knife.
- Melt the butter in a saucepan and add the chicken livers. Cook for 10 minutes, stirring occasionally.
- Remove from the heat and the orange zest, orange juice, brandy and cream.
- Puree with a stick blender using the blade attachment, until smooth.
- Season with salt/pepper to taste.
- Pour into ramekin dishes, and refrigerate until set.
- These will keep for 4 days in the fridge. The quantities above, made 3 ramekin dishes.
Recipe taken from this fantastic low carb food site which can be found here.
Eddie
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