Chicken Livers in Elderberry Cream.

It is spring time at the moment and there is an abundance of herbs in the garden. The mint is particularly prolific, and I did not want to waste any, but the question is: what to do with it? A little bit of thought produced the recipe below.

Ingredients.

300g fresh chicken livers.*

¼ cup elderflower cordial.

½ cup full cream.

1 medium onion, finely chopped.

4cm celery stalk, freshly chopped.

½ tsp Quatre-épices.**

Salt to taste.

1 glass red wine.

¼ cup chopped fresh origanum.***

¼ cup chopped fresh mint.

Method.

Clean and trim the livers and set aside. In a small bowl, beat the elderflower cordial into the cream and set aside. Place a sauté pan on a hot flame and add the butter an oil. Add the onion and celery and cook for a few minutes until the onion is soft. Add the spice mix and the salt and cook, stirring frequently for another minute.

Add the livers, stir through and sauté until fully sealed and covered with the vegetable mixture. Add the wine and cook, stirring frequently, until the liquor in the pan has reduced to a thick, syrupy texture. Add the cream mixture and the herbs, stir through until bubbling and serve immediately.

Serves: 2.

*. Diced chicken breast meat would work just as well.

**. French four spice mix. You can easily make your own; 2 teaspoons white pepper, I teaspoon each cinnamon, nutmeg and ground cloves. Stir all together to incorporate and keep in a small air-tight container.

***. Or whatever is growing fresh in the garden or herb box.

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