Livers on Pap - Recipe required please





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  1. #1
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    Default Livers on Pap - Recipe required please

    I have my own recipes as stand alones but am looking for something more suitable to marry with softer pap as a hunting brunch.
    Last edited by Andrew Leigh; 2019/07/24 at 07:58 PM.

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    Default Re: Livers on Pap - Recipe required please

    My Mom used to fry onions and liver, simple with salt and pepper, I think maybe butter at the end to finish it off served over a helping of stywe pap.
    I am cured from lamb/beef liver eating, not a great fan. Chicken livers, o yes, hot and spicy over pap....killer.

    Curry/savory mince is also a winner or Boontjie sop over pap, when it is a very cold day. Pap for us were a staple. Pap and soft scrambled eggs is still a favourite breakfast.
    Last edited by AntonN; 2019/07/24 at 08:05 PM.

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    Default Re: Livers on Pap - Recipe required please

    Maybe not quite you are looking for to go with pap but if you substitute the bun with polenta you can add things to the ''burger''. Should fill a group of hungry hunting manne:

    https://bbqpitboys.com/beef-bacon-liver-burgers/

    Polenta Toasts

    https://www.myrecipes.com/recipe/pol...alsamic-onions

    Polenta is European maize meal, eaten soft or formed into a base for toppings.
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    Default Re: Livers on Pap - Recipe required please

    spicy chicken livers are always great for breakfast

    just not TOO hot: just decently spicy

    - 500g chicken livers, cleaned, seasoned with S&P
    - 1 tin chakalaka (you can decide on mild or hot)
    - 1 tin tomato and onion sesheba

    Method:

    - put chakalaka and sesheba in a saucepan and cook down for 10-20 minutes depending on where you want the texture
    - flash fry livers until JUST starting to show a crust: DON'T let them sit and broil, fry in small batches if you must
    - dump livers straight into the saucepan
    - serve
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    Default Re: Livers on Pap - Recipe required please

    Jelo

    Please come clean the drool off my keyboard
    Why do i feel that a dollop of sour cream is needed somewhere also?

    My wife and I also discovered that chicken livers go excellent with spaghetti. Hmm
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    Default Re: Livers on Pap - Recipe required please

    Quote Originally Posted by punimog View Post
    Jelo

    Please come clean the drool off my keyboard
    Why do i feel that a dollop of sour cream is needed somewhere also?

    My wife and I also discovered that chicken livers go excellent with spaghetti. Hmm
    maybe a touch of cream cheese
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    Default Re: Livers on Pap - Recipe required please

    My recipe:

    Chicken livers
    Onion
    Garlic
    Spillers PeriPeri Oil
    Paprika
    Chilli Flakes
    Salt and pepper
    Cream

    Cut the onion fine and fry in some Spillers oil
    After the onions have turned translucent, add the garlic and the chilli flakes
    Cook for a while and then add the chicken livers
    Add paprika, salt and (I prefer white) pepper
    When the livers have browned a bit, add the cream and cook until it has reduced

    You can add some butter at the end, and you can also add some brandy before the cream goes in.

    Goes beautifully with the fine crumbly pap SWAMBO makes
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    Default Re: Livers on Pap - Recipe required please

    Swambo can do ox liver and sheep liver in the oven. She sprinkles with herb and spice flour and braises them in a stock.

    Brilliant, and even better next day.
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    Default Re: Livers on Pap - Recipe required please

    Winner winner, chicken dinner.

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    Default Re: Livers on Pap - Recipe required please

    The big secret with livers is that you cook them like prawns. They are overdone very quickly.

    Then at the last minute, add some cream.
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    Default Re: Livers on Pap - Recipe required please

    Quote Originally Posted by Henris View Post
    The big secret with livers is that you cook them like prawns. They are overdone very quickly.

    Then at the last minute, add some cream.
    Henris, that is exactly what I do - overdone liver is horrible and rubbery
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    Default Re: Livers on Pap - Recipe required please

    My Chicken livers with Melba Toast (Starter for Xmas Lunch)

    1. Drizel olive oil in a pan and heat
    2. Caramalise chopped onion, garlic and chillies
    3. Deglaze the caramalisation with cognac or a good brandy
    4. let bubble and reduce for a few minutes to burn off the alcohol
    5. Remove the onion, garlic and chilli and brandy reduction
    6. Put the chopped or whole chicken livers in the pan and sear so that a they are quite brown on the outside but still soft on the inside
    7. Put in a knob of butter and return the onion, garlic and chilli brandy reduction and stir and coat the livers
    8. Add a squirt of lemon juice, about 1 lemon should be sufficient
    9. Stir in well
    10. Add cream to the consistency you like and stir in

    The livers need to be firm on the outside and soft on the inside. Add some Sriracha sauce for extra bite and flavour if you want

    11. Toast 8 slices of bread
    12. Remove the crusts and then lay flat on a chopping board and cut diagonally so you have 2 triangles from each slice.
    13. Keeping the triangles flat on the board, take a very sharp knife and slice each triangle in half horizontally. You will end up with 4 triangles per slice of toast
    14. Place the untoasted sides upwards on a baking tray and grill until golden brown under a griller in the oven.

    Dish up the livers in a bowl with sides of sliced lemon and chopped chilli and the melba toasts

    15. Repeat steps 1 to 14
    Last edited by Estee; 2019/07/25 at 09:57 AM.
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    Default Re: Livers on Pap - Recipe required please

    Didn't have any from last night's supper, the chicken livers are lovely today though
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  18. #14
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    Default Re: Livers on Pap - Recipe required please

    Thanks boys, some awesome recipes.

    If you are reading this, then you probably like chicken livers! This recipe, however, may convert the "others", namely husbands, boyfriends, wives or girlfriends who don't. I must admit I would never have thought of this combination, but the balsamic vinegar tempers the earthy taste of the livers. These are equally good cold, served as appetizers.

    Chicken Livers in a Balsamic Vinegar Reduction.

    Ĺ cup flour
    1tsp Red chilli flakes
    2tsp Olive oil
    450g Chicken livers
    2Tblsp Balsamic vinegar
    50g Butter
    Salt and ground pepper to taste


    1. Combine the flour with the chilli flakes, salt and pepper in a re-sealable plastic bag. If not possible then place in a shallow bowl and mix through thoroughly.
    2. A few at a time, put the livers in the bag (bowl) and shake to completely coat, remove and set aside.
    3. Repeat with remaining livers.
    4. Heat the oil in a large frying pan.
    5. Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done. It is literally as quick as that, donít overdo them. Also watch out as they pop and splutter, keep your glasses on.
    6. Remove the livers from the frying pan.
    7. Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
    8. Add the balsamic vinegar to the pan, (I used more balsamic as I like the taste, the heat evaporates the acidity and leave a rich tasting sauce), return to the heat, and scrape the juices and cooked bits up.
    9. Add the butter, and continue to mix well.
    10. Return the livers to the pan, coating them with the sauce and warming them through.

    Serve, and enjoy. Sprinkle fresh parsley on top for further taste and presentation.

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