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500g chicken livers
2 lemons, juiced
45g MOOI RIVER BUTTER
2 onions, chopped
2 cloves garlic, crushed
pinch chili flakes
salt and black pepper to taste
250ml white wine
250ml CLOVER FRESH CREAM
chopped parsley or coriander to serve
extra-melted MOOI RIVER BUTTER to pour on top
Soak the chicken livers in the juice of one of the lemons for 30 minutes. Sauté the onions and garlic in half the butter until soft and brown, remove from pan.
Drain the livers and briefly fry in the remaining butter for 1 - 2 minutes until pink colour subsides. Add the chili, black pepper, salt, wine and onion and mix. Reduce before adding the cream. Reduce again, stir in the chopped herbs and blend, pour into a serving dish and top with melted butter. Refrigerate until set.