OK Mrs Beeton step aside
I stared at a packet of chicken livers undecidedly, and this is what i came up with:
1 packet chicken livers (about 300/400g)
1 onion
couple of cloves of garlic
cumin
dried coriander, freshly crushed
black pepper / salt
a bit of curry powder
dash of Tobasco
fresh cream
dab of Red Thai curry paste
chicken spice
fry up onion and garlic til soft
add livers and fry gently
add spices
a little water, then cover and simmer on lowest heat
take a shower
after showering, livers are ready
take off lid, add cream and simmer until liquid thickens
add in fresh chopped coriander just before serving
serve with basmati rice
do a little garlic in olive oil, add one cup of rice, fry it a little then two cups water and a bit of salt
cover and simmer until absorbed
i took some of the rice and stuffed peppers with it and grilled them with manchego style cheese on top (in between pepper and cut-off tops of peppers)
nooowwwwww where's that man of mine for his dinner...
I stared at a packet of chicken livers undecidedly, and this is what i came up with:
1 packet chicken livers (about 300/400g)
1 onion
couple of cloves of garlic
cumin
dried coriander, freshly crushed
black pepper / salt
a bit of curry powder
dash of Tobasco
fresh cream
dab of Red Thai curry paste
chicken spice
fry up onion and garlic til soft
add livers and fry gently
add spices
a little water, then cover and simmer on lowest heat
take a shower
after showering, livers are ready
take off lid, add cream and simmer until liquid thickens
add in fresh chopped coriander just before serving
serve with basmati rice
do a little garlic in olive oil, add one cup of rice, fry it a little then two cups water and a bit of salt
cover and simmer until absorbed
i took some of the rice and stuffed peppers with it and grilled them with manchego style cheese on top (in between pepper and cut-off tops of peppers)
nooowwwwww where's that man of mine for his dinner...