Chicken Livers With Mustard Seed Food

CHICKEN LIVERS WITH MUSTARD SEED

Steps:

• Pat dry the chicken livers, trim and separate into lobes.
• Dredge in flour seasoned with salt and pepper, shake off excess flour.
• In a large skillet heat the butter and oil, over moderately high heat, until fat is hot.
• Add chicken livers, sauté for 2 to 3 minutes or until they are browned on the outside but still pink within.
• Transfer the livers with slotted spoon to a bowl.
• Add to skillet the minced shallots and mustard seed and sauté the mixture for 1 minute or until mustard seed begins to pop.
• Add the white wine and reduce it, stirring, to about 1/3 cup.
• Stir in the chicken broth.
• Reduce the liquid, stirring, until it is thickened.
• Add the livers and the minced parsley leaves.
• Toss the livers to coat with the sauce, and heat mixture over low heat, shaking the skillet, until the livers are just heated through.
• Transfer to heated serving dish.
• Serve with rice.

SPICED CHICKEN LIVER MOUSSE

Steps:

• Melt 3 tablespoons fat in a 12-inch skillet. Add mustard, cardamom and cumin and sauté until spices sizzle and are fragrant. Add livers and sauté over medium-low heat, turning, until cooked but still pink inside, about 10 minutes. Remove livers from pan.
• Add 2 tablespoons fat, onion and ginger to skillet and sauté until soft, about 5 minutes. Add sherry, simmer about 5 minutes until somewhat reduced, stir in cream and cook until it starts to thicken. Transfer livers and contents of skillet to food processor and process until smooth. Season with salt and pepper.
• Spoon mousse into a crock or bowl and smooth the top. Melt 2 tablespoons remaining fat and pour onto surface of mousse. Use an additional tablespoon of fat if needed to cover the surface. Refrigerate at least 4 hours before serving. Scrape fat off before serving, or mix it into mousse.

DEEP-FRIED CHICKEN LIVER

Steps:

• Mix beaten eggs with flour, salt and sherry.
• Dip chicken livers into batter.
• Heat oil in pan until hot.
• Deep fry sliced livers until golden brown.
• Sprinkle ground chinese flower pepper on livers before serving.
• Serve hot or cold.

CHICKEN LIVERS WITH MUSTARD SEED

Steps:

• Dry chicken livers and dredge in seasoned flour. Saute in butter and oil until brown. Remove livers from skillet and put on a plate. To the skillet add the shallots and the mustard seed and saute until the seeds pop. Add wine (or sherry)and reduce to 1/3 C. Stir in chicken stock, reduce, until thickened. Return livers and parsley (or sage). Heat through and serve.

FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA

Steps:

• For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
• Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
• Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
• Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
• Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

CHICKEN LIVER PARFAIT

Steps:

• Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.
• Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.
• Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.