When not slaving away with only Twitter and mad dog for company, I occasionally have a 'life.' This usually entails cooking for friends, trying far too many wines, and the occasional entire day out. I will post my ramblings, recipes and recommendations here on the 'Gourmet on the Go' blog. Hope you find something of interest!
This simple recipe, inspired by a street food dish I regularly ate in Thailand, really brings out the best in chicken livers, marrying their rich, iron meatiness with sweet, sour and savoury flavours. At around a £ a pound for fresh chicken livers, this dish is exceptionally frugal, yet provides full on, complex, balanced flavours.
The trick is, not to overcook the livers! They really just need searing and then a little steaming in the piquant ingredients added to this dish. Overcook the livers, and you may as well eat paper mache, albeit in a good tasting sauce. Though don’t fret, they are very easy and quick to cook, as is this dish – give it a go, you’ll be surprised at how good it tastes.
Spicy Chicken Livers Recipe
Recipe type: Main
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
400g chicken livers
6 chestnut mushrooms, finely sliced
3 spring onions, coarsely chopped
2 cloves garlic, chopped
2 tbsp groundnut or vegetable oil
1 large onion, halved and finely sliced
1 red pepper, sliced (I used a long romano pepper)
2 tbsp fish sauce
Juice of a lime
1 teaspoon sugar
1 red birdseye chilli
Fresh coriander leaves to garnish.
First of all, deal with your livers. Give them a rinse under the cold tap and dry on kitchen paper. Remove the white connective sinew and cut the livers into large bite size pieces.
In a large wok or frying pan, heat the oil until it begins to gently smoke. Add the garlic until it just colours, then add the sliced onion and chilli, stir frying for a minute until the onions just start to colour.
Add the chicken livers and stir fry for a minute, until they lose their deep brown/purple colour and become lightly pink.
Now add all of the other ingredients – fish sauce, lime juice, sugar, sliced pepper, mushrooms and spring onions. Stir fry all of the ingredients for a minute or two until the pepper just loses its crunchy edge.
Serve with mixed peppery salad leaves, such as watercress, rocket and spinach, or boiled rice.
Richard plans to kick off his journey from Southend-on-Sea pier at 10am on the 12th July, via London, to Brighton (and perhaps beyond) cooking up a storm along the way. He comes with spare clean socks, a positive attitude, a glint in his eye and a passion for good, tasty food.
He will stop at any restaurant, party, fair, event, or social gathering to whip up a feast, in return for donations to these two very worthwhile causes. All he needs is some fresh ingredients, a place to cook, and your event will be catered for! No gathering is too small – a garden party for five or a corporate affair for 100!
To book Richard as your private chef, in Southend, or surrounding areas towards London, on the 11th or 12th July, just call him on 07585 706 910, tweet him @laissezchef or email firstname.lastname@example.org and he will book you in! He will also be looking for a place to lay his head each night, so if you have a spare bed, or could provide for, or arrange a local B&B, it would be much appreciated!
You can support Richard on his challenge by donating here, or you can text your donation to chef97 £5 for AAH or chef98 £5 RNH at 70070 – He’ll keep walking as long as people keep supporting him, and will leave a trail of New Orleans spice along the way!
After the success of last year, THE Essex Festival of Food and Drink will be returning to Cressing Temple Barns, near Braintree, July 21st & 22nd, to celebrate and promote the wonderful quality and variety of food and drink local to our region.
The weekend will be full of fabulous food and drink related events, top chef demonstrations, including celebrity chefs Gino D’Acampo, Aldo Zilli and Essex’s own Mark Baumann, food and wine tastings, and butchery demonstrations, along with the very best of local producers.
The popular 500 seater Food Court will be back again with over 20 different food and drink purveyors, dishing up a fantastic fresh array of dishes, complimented with a range of regional beers, cyders, wines and champagne – soft drinks and a decent cuppa will also be available. They’ll be live music to add the final touch to what will be a lively, celebratory festival atmosphere!
We have 4 pairs of tickets the food and drink festival to giveaway! The tickets are for Saturday 21st July, and all you have to do to be in for a chance of winning them is comment on your favourite Essex produce, producer, food/drink retailer, pub or restaurant below. Join us in celebrating the very best of Essex.
Tickets include free parking, event programme and entrance to ALL demonstrations including celebrity chef demonstrations. Please note that children under 12yrs are admitted FREE.
The draw will be held on the 1st of July and you will be notified via email if you have won. Tickets will be sent via post. This competition is open to all UK residents aged 18 or over. Good luck!