LIVER & BACON BRAISED WITH RICE & LEFTOVER VEG

This one is for those who love chicken livers...and there are more out there than you think!

Economical, richly savoury chicken livers braised with bacon, rice & veg
'So generously studded with veg and meat it's like a celebration...' Taster

For many, chicken livers are an acquired taste.  But cooked properly, they are magnificent -- tender, creamy, smooth, and very meaty. 

They're great if you're hungry and in a hurry for a high protein meal.  

And if you're watching the pennies - and aren't we all? - there's very little waste.

67 only buys organic livers or livers from a good independent butcher.  

Waitrose has recently been selling 400g/14.1oz organic livers for £3; that's enough for 3 generous portions, probably more for a canny cook.

Standard livers are usually £1.50 for the same weight.

Chicken livers are versatile.  Add them to mince to make a ragout for pasta go further and enrich flavour and texture.  Cook with fruit and curry spices for the flavour of the souk. (See the popular Spiced Chicken Liver with Figs)  Throw them in a hot pan with bacon, tomatoes and basil for a simple sauce to smother a carb.  Or make a glorious smooth but punchy low-cholesterol pate.

Liver'n Bacon with Braised Rice is basically a one-pot meal and though it involves waiting time, it is pretty easy.  The resulting flavour is more than worth it.

It's also very forgiving --  less of one thing or more of another is no problem.

Cost: £2.50'ish, depending on veg in fridge

Serves: 1-2 generously

Ingred:

Prepare ingredients before starting

1/2 tbsp oil & 1/2 tbsp butter
1 med onion diced (red, yellow or whites of spring onions)
1/3 red pepper, membranes removed, in med dice
1/3 cup diced celery
130gm chicken livers, connective tissue removed, in 1 cm slices
1-2 slices back bacon, fat removed, in 1/2 cm slices
1/2-2/3 cup cooked rice

1/2 cup water or stock

splash of sherry (opt)

splash of soy, oyster or hoisin sauce

dash of Worcestershire (opt)

 
generous 1/2 cup courgette in finger sized sticks, 

Garnish: coarsely chopped parsley or thingly sliced spring onions

Method:

1. Heat oil and butter in a good size pan (pref with lid) over medium high heat.
2. Add onion, red pepper, and diced celery; turn heat to low, cook 10 -15 mins until soft but not brown.  When nearly cooked through, remove from pan, leaving behind the fat; set aside.
3. Turn heat to medium-high.  Add bacon; cook a couple of minutes, stirring  
4. Add chicken livers in one layer; when browned on one side (2-3 mins), flip, cook a generous minute more
5. Pour in a generous half cup of stock, scraping at the bottom of the pan to lift cooked on juices 
6. Add vegetables and cooked rice; stir; the mixture should be a bit soup-y (the  extra liquid will be absorbed)
7. Turn heat to medium-low; cover pan with tight-fitting lid 
8. After five mins, add courgette sticks; cover; leave a further minute or until courgette is cooked to your liking
9. Serve in bowls, sprinkled with chopped parsley or thinly sliced spring onions

Comments:

'I really loved this but I am a fan of chicken livers.  The rice was so generously studded with veg and meats, it felt like a celebration meal. And it's so easy on the wallet.'  Retired writer

Tip:

• No lid for your pot? Cover tightly with foil or place a baking tray or a bigger pot (both with cleaned bottoms) on top
• Replace courgette with another quick cooking veg like tenderstem broccoli, green beans, mange tout, peas or spinach 

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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission