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Chicken Livers with Cauliflower Sauce

Chicken Livers with Cauliflower Sauce

Recipe by Peta Mathias

Chicken Livers with Cauliflower Sauce

Serves 12 as a pintxo or tapa

300g free-range chicken livers
2 tsp La Chinata smoked paprika
2 tsp The Spice Trader Cumin Seeds
2 good pinches saffron tips
2 garlic cloves, finely chopped
4 Tbsp extra virgin olive oil  (EVO) plus more to garnish
½ head cauliflower (about 400g) cut into florets
½ cup cream
1 tsp Maldon Sea Salt

Clean chicken livers of any membranes and separate into 12 pieces. Place in a bowl with paprika, cumin, saffron, garlic and 2 Tbsp of the oil. Marinate overnight in the fridge.

Place cauliflower, cream, remaining oil and salt in a saucepan, bring to the boil, reduce to a simmer, cover and simmer gently for about 20 minutes until 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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  • Gohar Saffron Tips

    Gohar Saffron Tips


    Top-grade Iranian saffron tips. Bruise in hot liquid or dry roast for best intensity. Gohar Saffron tips are fine, even in size and deep red.

    Make a flavoursome saffron infused paella, risotto, tagine or seafood soup.

    Dairy and gluten free. Suitable for vegans. 

    Also available in a 10g box.

    Learn More
    $13.50
    102 -

  • La Chinata Smoked Paprika Sweet

    La Chinata Smoked Paprika Sweet


    From La Vera in Spain, this Paprika is smoked slowly over a low flame for several days intensifying its flavour and colour.

    Dulce paprika is smoky, tangy and adds flavour to roast vegetables, potato salad and rice or fish dishes.          

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 350g tin and 750g tin.

    Learn More
    $9.50
    102 -

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