These used to be very popular in the olden days of yore ( just going back 40years) and it is time they came back into popularity.
They are much nicer than plain old chicken liver pate and are also great served as a supper dish on hot buttered whole wheat toast (omit the peas).
Chicken livers are high in iron & protein.
Serves 4
1 pound chicken livers..wash well and drain, remove any membranes, and cut in half.
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SPICE blend:
1tbsp dry mustard powder ( English is the best)
1tbsp curry powder OR garam masala
1 inch fresh ginger root grated, also use the juice
3 cloves garlic smashed and mince to a paste
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2tsp sea salt
1/2 tsp ground black pepper
3 tbsp minced parsley
3 tbsp neutral oil
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1 cup defrosted and drained green peas ( or 1 cup sliced mushrooms if serving on toast)
1 cup heavy cream
2 cups cooked brown rice
Heat the oil in a large heavy bottomed skillet and add the SPICE blend and cook on high heat for 20 seconds...stirring.
Add the chicken livers and saute for 10mins..move them around constantly so they don't scorch.
Add the peas, and cook for 3 mins, with a tight lid (do the same if using mushrooms).
Remove from heat and pour over the cream, return to heat on low and simmer until warmed through.
Check for seasonings.
Sprinkle with parsley and serve over warmed rice or on buttered toast and serve immediately.
Variations:
for extra depth of flavor you may also add 1/2 tsp ground nutmeg (brings out the creaminess)
To finish, add 1 tbsp brandy or whisky before serving.
These were very popular in the high days of Shooting Parties/deer hunts in Merry Old England.
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