Spicy Chicken Livers and Herb Pancakes
I may not have cooked lives before but love spicy food and cook with many different spices every day, so I was very comfortable with the concept of ‘spicing it up’. I decided to do two completely different dishes (i.e. a starter and a dessert), as the brief was to create two stand-alone dishes. The starter is a simple Spicy Chicken Livers on herb pancakes, which is also perfect as a canapé; while the dessert is a Spiced White Chocolate Panna Cotta, which I will include in a separate post.
Ingredients
For the herb pancakes:
- 120g plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp Robertsons cayenne pepper
- 2 large eggs, beaten
- 6 Tbsp milk
- 1 Tbsp chopped coriander leaf
- 2 Tbsp sunflower oil
For the spicy chicken livers:
- 250g chicken livers
- 1 Tbsp olive oil
- 1 onion, sliced
- 1/2 tsp Robertsons cayenne pepper
- 1/4 tsp Robertsons cinnamon
- 1 Tbsp balsamic vinegar
- 1 Tbsp tomato paste
- 1 tsp sugar
Method:
For the herb pancakes:
Chefs note:
The herb pancakes can be made in advance and stored in an airtight container.
Sift flour, baking powder and salt into a mixing bowl. Add cayenne pepper and make a well in the centre. Mix eggs and milk together and pour into the well. Mix slowly until it forms a smooth batter. Stir in the chopped coriander.
Heat a frying pan and brush with the sunflower oil. Over a medium heat, drop spoonfuls of the batter into the pan. Cook for approximately 3 minutes, until bubbles form and the pancake, is golden. Turn over and cook for a further 2-3 minutes. Remove from the pan and set aside. Cook in batches until you have used all the mixture.
For the spicy chicken livers:
Clean chicken livers if necessary and cut into bite-sized pieces. Heat olive oil in a frying pan over a medium to high heat. Add sliced onion. Caramelise onions, adding a little water to the pan if necessary. Once golden, add cayenne pepper and cinnamon. Cook for 5 minutes. Add the balsamic vinegar, tomato paste, sugar and a splash of water. Reduce the liquid in the pan and then add your chicken livers. Stir-fry on a high heat for 3 minutes or until just slightly pink inside. Lastly, stir in your chopped coriander.
Garnish with extra chopped coriander and serve with your herb pancakes. This recipe is also perfect served as a bite-sized canapé.
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