CHICKEN LIVER QUE­SADILLA

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SERVES 4 Prepa­ra­tion time: 20 min Cook­ing time: 35- 40 min

ONIONS

15 ml ( 1 T) but­ter 3 onions, sliced 15 ml ( 1 T) brown sugar

LIV­ERS

500 g chicken liv­ers, cleaned and rinsed salt and freshly ground black pep­per 15 ml ( 1 T) oil 2 gar­lic cloves, crushed 15 ml ( 1 T) green pep­per­corns, roughly crushed 250 ml ( 1 c) cream 5 ml ( 1 t) corn­flour, mixed to a paste with 10 ml ( 2 t) wa­ter 15- 30 ml ( 1- 2 T) peri- peri sauce

QUE­SADILLA

4 tor­tillas 1 bunch of spinach, rinsed and white stems re­moved 1 red pep­per, diced 100 g moz­zarella cheese, grated Pre­heat the oven to 200 ° C Grease a large bak­ing sheet with non­stick spray 1 Onions Heat the but­ter in a pan and fry the onions un­til caramelised Stir in the sugar and stir­fry un­til just melted Re­move from the pan and set aside 2 Liv­ers Sea­son the chicken liv­ers with salt and pep­per Heat the oil and fry the liv­ers in batches un­til just done and still slightly pink in­side Re­move from the pan and set aside 3 Fry the gar­lic in the same pan un­til fra­grant Add the pep­per­corns and cream and sim­mer slowly for a few min­utes 4 Add the re­main­ing ingredients and sim­mer un­til the mix­ture thick­ens slightly Put the liv­ers back in the pan 5 Put a tor­tilla on the bak­ing sheet Stack some of the spinach, liver mix­ture, fried onions, red pep­per and moz­zarella cheese on top Re­peat un­til all the ingredients have been used, end­ing with the cheese on top of

■ The liver can be re­placed by cooked, shred­ded chicken or cooked mince ■ Use one chopped red onion in the que­sadilla in­stead of diced red pep­per for a taste vari­a­tion

the stack 6 Bake in the oven for 15- 20 min­utes Top with a hand­ful of moz­zarella cheese, if pre­ferred, slice and serve

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