Leftover Beer? Try this Recipe for Creamy Chicken Livers with Bacon & Beer Bread
The odds of having leftover beer aren’t very high – lets be honest – but sometimes we may have a can or two after a party that you don’t know what to do with. Beer doesn’t have a very long shelf life, so you do need to use it while you can. If you’re wondering what to do with that extra can of lager, here’s an amazingly yummy recipe from Chef Peter Ayub for a Bacon & Windhoek Beer Bread with Creamy Chicken Livers:
BACON & WINDHOEK BREAD
Serving for 4
FOR THE BREAD:
Ingredients
- 3 cups of self-raising flour
- 1 ½ teaspoons of baking powder
- 1 x can of Windhoek Draught
- 1 tablespoon of salt
- 1 cup of chopped, pre-cooked streaky bacon
- 1 ½ tablespoons of chopped fresh thyme
- 2 tablespoons of honey
- ½ cup of grated cheddar cheese
Method
- Pre-heat your oven to 180°C
- Grease the bread pan with butter
- In a large mixing bowl combine the flour, salt, baking powder and thyme
- Make a well in the centre and add the bacon, cheese, honey and beer
- Mix well until you have a wet dough
- Place into the bread pan and bake for about 30-40 min at 180°C until golden brown. When you tap the bread you should hear a hollow sound.
- Serve with your chicken livers and lots of butter to spread on your freshly baked bread
FOR THE CREAMY CHICKEN LIVERS:
Ingredients
- 500 g of free-range chicken livers
- Salt and pepper for seasoning
- ¼ cup of canola oil
- ½ cup finely diced onion
- 1 x medium sized red chilli – finely chopped with seeds
- ½ cup of fresh cream
- ¼ can of Windhoek Draught (the rest of the can is for you to enjoy while cooking)
- ½ teaspoon of cornflour dissolved in a tiny bit of cold water
Method
- Drain any excess liquid from the livers and pat dry with some paper towel
- Trim any sinew from the chicken livers and season with salt and pepper
- Heat the canola oil in a frying pan until it is smoking hot
- Add the livers in 3 batches and sear the livers on each side – roughly 1 minute per side
- Take the livers out of the pan and set aside
- In the same pan, sauté the onion and chilli until soft (you maybe need to add a little more oil)
- Put the livers back in the pan
- Add the Windhoek Draught and burn off the alcohol
- Add the cream and simmer for about 2 minutes
- Add the dissolved cornflour and stir in until the sauce thickens slightly – so that it coats the back of a spoon.
- Serve immediately with your freshly baked Bacon and Windhoek Bread and plenty of butter
Chef’s Tip: This bread is so good and incredibly easy to make – and sure to impress your mates! And you can change the flavours, of course, the Windhoek larger is the key ingredient! But you can use different herbs, sun-dried tomato, Spring Onions, Feta Cheese etc.
Recipe Prepared by Chef Peter Ayub – www.senseoftaste.co.za.
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