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Monthly Archives: April 2011

Chicken livers à la Royal Automobile Club

So tonight for dinner I am making one of my favorite dinners – Chicken livers served with with caramelized onions and bacon and a side of mashed parsnips. You can of course substitute chicken livers for calves and parsnips for potatoes but this is the way I like to do it! In New Zealand, we can’t really get calves livers which is how the dish is traditionally made, indeed how it was done when I first had it at the Royal Automobile Club in London

It backs onto Buckingham Palace!

Anyone who shys away from livers really needs to think again. For starters they are absolutely delicious (particularly when smothered in all the other ingredients!). Secondly they are incredibly cheap;  the pot that I bought was under NZ$4 and it will feed 2-3 people. You can also use livers to make a beautiful pate, an adventure that will come in a later post!  Lets begin!

Ingredients

  • Chicken Livers
  • Flour (for coating the livers)
  • Bacon
  • Onions
  • Parsnips
  • Butter

Recipe

Whenever you are making mashed parsnips or potatoes, always start with them first. They can be bubbling away nice and calmly while you are busy searing the meat. Particularly in the case of potatoes they also take forever! Parsnips are an underrated vegetable, they provide a generous serving of fiber, folic acid, calcium, Vitamins C, B1, B2 and B3 plus iron and zinc. They are also naturally much sweeter than a potato so you don’t have to use nearly as much butter!

Chop the parsnips so they all fit, then pop them into a pot of boiling water till they’re soft which should be about 15 minutes.

Forgive the awful photogrphy...

I try and always have a store of chopped onions because I love them in basically every meal. If not chop up around 1 onion and bacon to match.

 

Mmmmm...

Drop all of these into a pan with LOTS of butter on a low heat. Let the onions and bacon revel in it!

So much butter!

While all that is on the stove, chop up your livers and prepare a flour batter. That just means a little flour to dip in thats been seasoned to your taste buds. Get a thick bottom pan and let it get very hot. Flour up your meat and drop it in in batches. Keep it turning so it browns on all sides but only keep it in for around 1-2min. The inside of the meat should still be lovely and soft when you bite into it.

Finally, finish of the parsnips with a bit of cream, garlic and seasonings and you’re ready to eat!

Although my presentation skills make this look like the dogs dinner, it was absolutely delicious!

 

Give the recipe a try and tell me what you thought!

Hello world!

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