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Chicken Livers with Cauliflower Sauce

Chicken Livers with Cauliflower Sauce

Recipe by Peta Mathias

Serves 12 as a pintxo or tapa

300g free-range chicken livers
2 tsp La Chinata smoked paprika
2 tsp cumin seeds
2 good pinches saffron tips
2 garlic cloves, finely chopped
2 Tbsp extra virgin olive oil (EVO)
½ head cauliflower (about 400g) cut into florets
½ cup Lewis Road Creamery cream
2 Tbsp extra virgin olive oil (EVO)
1 level tsp sea salt

Clean chicken livers of any membranes and separate into 12 pieces. Place in a bowl with paprika, cumin, saffron, garlic and oil. Marinate overnight in the fridge.

Place cauliflower, cream, oil and salt in a saucepan, bring to the boil, reduce to a simmer, cover and simmer gently for about 20 minutes, or till soft. Purée in the food processor and keep warm.

Sprinkle livers with sea salt and sauté for a few minutes on each side until just pink in the middle.

Serve on small plates with a smear of cauliflower purée and drizzle with olive oil.

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