How To make Liver Piquant
1/2 lb Beef liver; sliced
1/2 ts Salt
All-purpose flour 2 tb Butter
1 tb All-purpose flour
1/2 c Water
1 ts Lemon juice; freshly squeezd
4 Stuffed olives; sliced
1/4 c Mushrooms; canned
1/2 ts Worcestershire sauce
Rice (or potatoes) Dip slices of liver in salted flour and pan-fry in butter for 6 to 7 minutes or until browned. Do not overcook. Remove to hot plate. Stir 1 tablespoon flour into pan, add water, and stir until thickened. Add lemon juice, olives, mushrooms, and Worcestershire sauce and blend well. When thoroughly heated, serve as a gravy with the liver. Serve with rice or potatoes. SOURCE: Southern Living Magazine, October, 1972. Typed for you by Nancy Coleman.
How To make Liver Piquant's Videos
How To Make Cajun Jambalaya with Isaac Toups
Isaac Toups is back and this time he’s showing you another Cajun classic—jambalaya. This dish is a southern staple, perfect for learning the basics of a Louisiana kitchen, like making a proper roux, the holy trinity, juggling, and, of course, knife throwing. Laissez les bon temps rouler!
Check out the recipe:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network:
Chicken Livers Peri-Peri - Chef Melissa Mayo
This dish has it’s roots in Portugal but it has become a traditional South African staple served throughout the country.
Peri peri (ˌpiːriˈpiːri/ pee-ree-pee-ree, also spelled piri piri, pili pili) was brought to Africa by the Portuguese. It is know as the African bird's eye chili.
Nandos, a food chain famous for their hot sauces and chickens, make the best livers around. I salivate just thinking about them. You can order them mild, hot or my favorite….extra hot. They are rich and decadent and set your mouth on fire.
Livers are usually served with a crusty floured roll and creamy coleslaw to cool the heat.
If, like me you live abroad, this recipe will have you feeling like you just returned home....
Enjoy this lekker (lit-- tasty) graze (lit -- food) xxx Chef MM
Chicken Livers Peri Peri
Ingredients
• 4 TBS olive oil
• 2 lbs (2 tubs) chicken livers – washed and dried
• 2 onions cut into 1/3-inch semi circles
• 1 to 2 tspn chilli flakes (depending on how hot you like them)
• 4 bayleaves
• 2 cloves of garlic chopped
• 6 red and super ripe tomatoes chopped
• 1 cup red wine
• ½ cup water
• ½ cup ketchup/Tomato sauce
• 2 to 4 tspn sambal chilli/ Peri-peri sauce ( depending on how spicy you want the livers)
• Coarse salt & pepper to taste
• 1 sourdough/French baguette
• Olive oil spray
Rinse the chicken livers in water and dry.
Heat olive oil in a sauté pan on the stove on high heat. Cook the chicken livers in the pan until all the blood is gone (10 minutes). Don’t move them around too much so they aren’t mushy. Set the livers aside.
In the same pan sweat the onion rings on medium/high heat for 8 minutes until they are golden and caramelized (careful not to burn them).
Turn the heat to high and add the chilli flakes, red wine, bay leaves, water and chopped tomatoes. Cook for 10 minutes till water starts evaporating.
Add the livers to the mix and cook for a further 10 minutes. Add the ketchup. Add the sambal chilli/peri-peri and salt and pepper. Season to taste. You can add more chili if you prefer it spicier. Remove from heat and set aside
Heat a grill pan on high heat. Add 2 TBS of olive oil. Slice the baguette in half and cut into 4 inch pieces. Spray the bread with olive oil spray and place face down in the grill pan till they start smoking and grill lines appear (4-6 mins).
Garnish with some fresh parsley, chives or cilantro. Serve livers with crusty bread and a green salad.
SERVES 4-6
Chef’s tip: This dish can be made ahead and reheated. It also freezes well.
You can add a splash of cream at the last minute to make the sauce creamier.
Langoustine in a piquante tomato sauce recipe - Floyd Cooks - BBC
Chef Keith Floyd prepares a delicious Lagoustine and tomato recipe and a mussel, steamed clam and spinach gratin in this classic video from BBC cookery show 'Floyd on Fish'. More about langoustines:
Quick And Tasty Curry Chicken Livers.
A quick and easy curry chicken liver recipe, with the perfect amount of spice, heat and overall flavor as it's done in the Caribbean, especially Trinidad and Tobago. Chicken livers are enjoyed throughout the Caribbean and though this recipe may vary a bit from island to island, one thing is common.. our love of flavor. Cooked dry or with a gravy (add a little water when cooking) curry chicken livers (chicken liver curry in Guyana) is an excellent side dish, but I just love these on sandwiches and a great way to get your family to like chicken liver.
You'll Need...
1 lb Chicken Livers
pinch black pepper
1 tablespoon veg oil
1/4 teaspoon salt
3/4 cup bell pepper
2 scallions (green onions)
1 shallot (or small onion)
4 cloves garlic
2 sprigs thyme
4 bird's eye pepper (or 1/4 scotch bonnet)
3 leaves shado beni (or cilantro)
More Caribbean recipes can be found at
Get my latest cookbook, The Vibrant Caribbean Pot - 100 Traditional And Fusion Recipes Vol 2 @
Connect with me...
Facebook:
Twitter:
Instagram: caribbeanpot
Contact:
Pinterest:
To learn more about me, you can visit
Lao Beef Salad Lap Ngoua: The Best Dish of Laos - Morgane Recipes
This “Lap Ngoua” beef salad is the best dish in Laos, it is the emblem of its gastronomy. It is full of flavors and freshness. I’m going to show you a simplified version to initiate you or encourage you to make it more often.
cookingwithmorgane.com
INSTAGRAM :
FACEBOOK:
Music: Sunshine on Sand - Unicorn Heads
Ingredients for 4 people
500g tender beef
30g sticky rice
30g shallots
1 lemongrass
5 kaffir lime leaves
5g galangal
Sweet or hot chilies
2 spring onion
4 mint sprigs
15g cilantro
½ tsp salt
2 tbsp fish sauce
2 tbsp lime juice
Как вкусно пожарить печень.
Говяжья печень по корейски.
Еще один вариант приготовления говяжьей печени!
Ингредиенты:
✅Говяжья печень 600 гр
✅Лук 2 головки крупные.
✅Вода 300 мл+Уксусная эссенция 70% 2 чл
✅Масло растительное 70-75 мл
✅Черный перец 1/3 чл
✅Кориандр 1,5 чл
✅Острый перец по вкусу
✅Паприка 1 чл
✅Соевый соус 2 стл
✅Чеснок 3 зуб
✅Зелень
✅Кунжутные семечки
✅Соль по вкусу.
❗️С печени снять пленку.
❗️Масло подогреваем опускаем печень и на среднем огне жарить одну сторону 2-3 минуты , перевернув другую так же.
❗️Лук промаринуется 20 мин, затем воду слить.( замариновать нужно заранее)
❗️Добавив специи и лук огонь уменьшить и тушить минут 5.
Главное печень не пересушить и не пережарить!
❗️Соевый соус соленый и у всех разный, прежде чем солить в конце попробуйте печень, затем уже досаливать.
Приятного аппетита!❤️