CHICKEN LIVER CROSTINI
Serves 4
1 long French loaf
50ml olive oil
1 onion, chopped
2 cloves garlic, crushed
1 chilli, seeded, finely chopped
4 anchovy fillets
500g chicken livers, cleaned and chopped
50ml dry white wine
50ml chicken stock
50ml cream
salt and pepper
30ml chopped sage
chives for garnishing
Slice bread into rounds, brush with olive oil and toast lightly under grill. Heat the remaining oil in a pan and fry the onion, garlic, anchovies and chillies. Add the livers and cook until nearly done. Add wine, stock and cream, and bring to the boil.
Remove from heat, season well and stir in the sage. Place a spoonful of mixture on toast and garnish with chives. Serve immediately.
LIVER WITH BACON & ONIONS
Serves 4
600g ox or lamb’s liver, soaked in warm water for 30 minutes
100ml olive oil
3 onions, thinly sliced
3 cloves garlic, chopped
8 rashers bacon
125ml flour
salt and pepper
mashed potato for serving.
After the liver’s been soaking in warm water, remove membrane, cut into thin slices and set aside.
Heat the oil in a frying pan and sauté onion and garlic until golden. Remove from pan. Add bacon and fry until crisp. Remove and set aside.
Pat the liver dry, dip into flour and fry in hot oil until golden and crispy.
Turn and repeat on the other side. Season well and serve with mashed potato, onion and bacon.
STEAK AND KIDNEY TARTLETS
Makes 8
PASTRY
500ml flour
5ml dried thyme
160g butter
1 egg yolk
15-30ml cold water
FILLING
30ml olive oil
600g stewing steak, cubed
1 onion, finely chopped
6 lamb’s kidneys, core and skin removed, cubed
250g mushrooms, quartered
30ml flour
400ml beef stock
1 bay leaf
salt and pepper to taste
PASTRY: Put flour in a processor with the thyme and butter and process until it resembles bread crumbs.
Add egg yolk and enough cold water and process until a smooth ball is formed. Roll out the dough on a lightly floured surface and cut out 8 x 14cm circles. Line 8 x 10cm loose bottom flan dishes with the circles. Prick the bases with a fork and refrigerate for at least 30 minutes. Bake the pastry blind at 180°C for 10 to 15 minutes. Remove beans and return to oven for 5 minutes to dry out the base.
FILLING: Heat oil in a saucepan and add the steak. Brown well, then transfer to a plate and set aside. Add kidneys and mushrooms and cook for about 2 minutes, then return steak to the pan. Add flour, stock, bay leaf and seasoning and cook for about 1 to 2 hours until meat is tender and sauce has thickened. Fill pastry shells with hot steak and kidney mixture and serve. CURRIED TRIPE
Serves 4
750g cleaned sheep tripe, cut into squares
60ml grape vinegar
60ml oil
2 onions, sliced
10ml curry powder
5ml coriander seeds
5ml ground allspice
5ml turmeric
2 bay leaves
2 tomatoes, grated
salt and pepper
2-3 potatoes, peeled and quartered
Place the tripe in a saucepan and cover with cold water. Add the vinegar and simmer for 1 hour.
Drain tripe and retain some of the cooking water. Heat the oil in a saucepan and fry the onion. Add the spices and the bay leaves and fry. Return tripe to saucepan. Add tomatoes and some of the water. Season well and simmer, covered, for another hour or until tripe is tender, adding cooking water if needed. Add the potatoes and cook until soft – about 30 minutes. Check seasoning and serve with samp or rice.
Angela Day, The Star