Creamy chicken livers with gremolata
Some people are not fond of lamb’s kidneys and liver but enjoy chicken livers. So I transformed Mariëtte’s delicious and nostalgic liver and kidney dish into an easy meal of chicken livers with a green peppercorn cream sauce and a fresh gremolata.
CREAMY CHICKEN LIVERS WITH GREMOLATA
The chicken livers cook in a matter of minutes and the sauce is whipped up quickly with a tub of cottage cheese.
SERVES 3-4 Preparation time: 10 min Cooking time: 30 min
500 g chicken livers, cleaned and trimmed salt and pepper oil for frying bunch of spring onions, chopped 15-30 ml (1-2 T) green peppercorns 15-30 ml (1-2 T) wholegrain mustard 1 tub (230 g) creamed cottage cheese
1-2 garlic cloves, chopped large handful of parsley, chopped grated zest and juice of 1 lemon
125 ml (½ c) polenta 500 ml (2 c) water salt 1 round feta cheese 60 g mushrooms, sliced and fried
1 Chicken livers Season the livers with salt and pepper. 2 Heat a pan until hot, pour in a little oil and fry the livers, about 5-7 minutes. 3 The livers should be browned on the outside but still quite pink inside (see tip below).
4 Reduce the heat and stir in the spring onions, green peppercorns and wholegrain mustard. 5 Stir in the cottage cheese and simmer for 5 minutes. Season again with salt and pepper, if necessary. 6 Gremolata Mix the ingredients and set aside. 7 Polenta Mix the polenta, water and salt in a saucepan. Bring to the boil while stirring constantly. Simmer for about 15 minutes or until cooked. Crumble the feta cheese and stir into the polenta. Add the fried mushrooms and stir. 8 Spoon the polenta onto plates and top with the creamy chicken livers. Sprinkle the gremolata over.
Serve the cooked livers with tomato chutney (recipe on page 35) or on strips of toasted bread instead of polenta.
This is delicious and affordable cooking – perfect for a busy weekend