Delicious budget friendly recipe for spicy Bacon Chicken Livers with Cauliflower Mash

1 Tbsp olive oil
1 Tbsp butter
400g fresh chicken livers
1 small onion or shallot, finely chopped
100g bacon, chopped
1 fresh chilli, de-seeded and finely chopped
1 tsp paprika
2-3 sprigs fresh thyme
1 clove garlic, minced
100ml chicken stock
1 Tbsp tomato ketchup
1 tin chopped tomatoes
2 tsp light brown sugar
1/4 – 1/2 cup cream
1/2 tsp each of salt and freshly ground black pepper
2 Tbsp chopped fresh parsley, to serve

For the Cauliflower Mash
2 medium cauliflower florets, roughly chopped
1 Tbsp butter
1 Tbsp olive oil
¼ cup milk to loosen, if necessary
Salt and freshly ground black pepper to taste
Steam the cauliflower until soft, then mix together with the butter, olive oil, a little milk, salt and pepper and blend until smooth using a stick blender, adding extra milk if needed.

How to
Heat the butter and olive oil over medium-high heat in a heavy-based pan. Fry the livers for 3-4 minutes, remove from the pan with a slotted spoon and drain on kitchen paper.

Reduce the heat to medium, add in the onion/shallot, bacon, chilli, paprika and thyme and cook for 8-10 minutes, or until the onions have softened. Add in the garlic for the last minute.

Add in the remaining ingredients and simmer for 5 minutes. Add in the chicken livers, simmer for a further 15 minutes.

Serve spooned over cauliflower mash with a sprinkling of fresh parsley.

To serve as a snack or for a variation, serve the livers bruschetta-style on fresh ciabatta toasts (as shown), with a sprinkling of fresh parsley.

I made a version of these for the team at Two Oceans wines recently and they thought they were pretty yum too.

*Originally published November  9, 2014 

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Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.