YUMMMMM! Creamy, spicy goodness.
This recipe serves 2.
WINNER! BANTING RECIPE
Ingredients
- 4 T butter
- 1 big onion (sliced)
- 4 cloves garlic (chopped)
- 250g free range chicken livers
- 1 red pepper
- 80ml cream
- sliced jalapeno chillies (to taste)
- dried chilli flakes (to taste)
- 1/2 cup white wine
- 1 cup tomato puree
- 2T olive oil
- salt and pepper
- fresh basil (half packet)
- 2T lemon juice
Directions
- Melt the butter in a pan on a low medium heat, add sliced onions and cook slowly until sweet and soft (30-40 minutes)
- Add the garlic and fry for another minute
- Turn the heat up and add the wine, simmer until reduced by half
- Add the tomato puree, lemon juice and red pepper and leave on a low heat to simmer
Wash chicken livers and pat dry - Season with salt and pepper and rub the olive oil over them
- Heat up a heavy based pan to super hot
- Drop in the chicken livers (don’t touch them)
- Turn over with a fork after 1.5 minutes and fry on the other side for approx the same time (until browned nicely on both sides)
- Reduce the heat and add the sauce to the pan; add the cream and chilli and simmer for a few minutes
- Serve with fresh basil
The Banting Cook 