Fig prices have come down, making them more accessible to the general public (an astonishing 57p for 4 small figs! 2015). The Blogger loves chicken livers if they are organic (Waitrose) or from a reputable butcher. The combination of chicken livers, Indian spices and sweet, plump figs in a recipe from the UK's Anjum Anand whetted the appetite...and thoroughly satisfied it. It has been adapted to non-Indian kitchens.
Anand recommends serving the livers on toast. 67 heaped them on raw spinach which wilted wonderfully under the hot juices. Good bread was a perfect accompaniment. 67 has also served this with steamed brown rice.
Cost: £3
Serves 3-4
Ingred:
1 tbsp olive oil
1 tbsp butter
400g/14oz chicken livers, cleaned
2 tsp garam masala
1/2-1 tsp salt
1/2 tsp cracked black pepper
1 tsp grated ginger
2 tbsp balsamic vinegar
2 figs, de-stemmed, halved; each half cut in 3
4 fresh dates, slivered (opt)
Good sourdough or wholemeal bread (opt)
Method:
- Mix livers with garam masala, salt and pepper, coating evenly
- Heat olive oil with butter in a large frying pan till foaming; add livers
- Saute 5-6 min over med-high heat, turning often (they tend to spit). If you don't like the livers pink in the middle, cook them a bit longer.
- Add ginger, figs, dates if using and balsamic vinegar.
- Stir well; cook a further minute.
- Arrange spinach on a plate; pour liver & juices over.
- Serve with good sourdough bread
Adapted from: Anjum Anand, Quick & Easy Indian (Quadrille, pub 2014) ISBN: 9781849493789
(Questions & comments, pls email b67goingon50@yahoo.co.uk
and say if they can be included in the blog)
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