Prep time: 30 mins Cooking time: 45 mins Ingredients 5 tbsp 5 tsp 5 tsp
(serves 4) butter chopped garlic chopped fresh red chillies tomato paste
100g 2 tbsp pinch 1 25g 250ml 150ml 100ml 50ml 200ml chopped Roma tomatoes paprika chilli flakes bay leaf beef bouillon water white sauce cream barbecue sauce sunflower oil Method 1. To make sauce, heat butter in pan and add garlic and chillies. Sauté until garlic is golden brown. Add tomato paste and continue to simmer for 5 minutes. Add tomatoes and stir until they are soft and mushy. Season with paprika, chilli flakes, salt, black pepper, bay leaf and beef bouillon. Mix well then add water, white sauce, cream and barbecue sauce. Mix then simmer for 30 minutes. To prepare chicken livers, heat 50ml sunflower oil in deep frying pan and sauté chicken livers until slightly golden. Add prepared sauce and let it simmer until it’s thick and coats the livers well. Meanwhile, in another pan, heat remaining sunflower oil. Toss leeks in flour then deep-fry until golden brown. Place on kitchen paper to absorb excess oil then set aside. In same oil, sauté bell peppers and onion until they soften. Place on kitchen paper to absorb excess oil then keep warm. To prepare croutons, preheat oven to 180°C. Spread ciabatta with butter and season. Bake in oven for 5 minutes or until golden brown. To serve, place a crouton on a plate, add a portion of chicken livers with sauce and top with a portion of fried leeks. Garnish with sautéd bell peppers and onion, and cress.