General Wittering 04 Sep 2011 02:42 am

chicken liver and bacon pasta

1 pack chicken livers, defrosted and each liver cut into 4-5 pieces. Pat dry.
100g of bacon cut inco pieces
1 large onion chopped
1 squirt garlic puree (1 clove)
100ml crème fraiche
1/2 cup cream sherry style fortified wine.
1tbs oil
1/4tsp dried sage
big pinch dried chili
Lemon juice (optional)
black pepper
salt

Pasta for 4 undercooked just slightly.

—-

Nuke the onion for 3-4 minutes until soft.

Fry the bacon until brown, remove and reserve.

Season and fry the chicken livers for 30-40 seconds a side until half cooked. Reserve

Deglaze the pan with the sherry, and add the chilli and sage.

Add the bacon, livers, onion, and garlic abck into the pan with the creme fraiche, and bring to a boil. Check the seasoning and if necessary add a little lemon juice.

Stir through the pasta and serve immediately.

To add spinach or not to add…

Guest post 13 Oct 2010 07:26 pm

A Taste of South America

Guest post by  Karadekoolaid

Where should I begin? I live in one of the most privileged countries in the world. Venezuela. Plains, mountains, rain forest, jungle, deserts, 1000 kms of beach, right on the Caribbean and with soil so lush you can just toss a few seeds into the garden and they’ll grow. Yet sadly, we depend on the accursed black gold; petrol. The land is woefully underexploited.

So, if you were to spend a day in a typical Venezuelan household , what would you be eating? You might start the day with an arepa; a cornmeal bun, split in two, and stuffed with fresh white cheese, or ham and cheese, or fried, pulled beef, or, if you were lucky, a Reina Pepiada – spiced chicken and avocado. You’d either drink coffee (and that is another blog altogether!) or fresh fruit juice, known as a “batido”. Orange, pawpaw, mango, guava, soursop, mango, pineapple… indeed, any of the mind-boggling array of tropical fruits is feasible. Water, sugar, fruit, ice = batido. Lunch? Let’s keep it strictly local and go for the national dish, “pabellón criollo”. Spiced, pulled skirt of beef, served with fried plantains, black beans and rice. Rice with everything here. I think it was here where I first ate fish with rice. For some reason it felt rather odd, but when you think about it, we’re in a world minority because rice is everywhere!

 What would you eat for dinner? Well after that lot, you might not want to eat anything at all! In fact, the heat tends to inhibit the appetite. However, soup always fits the bill, so you might like to enjoy a creamed veg soup, or a plate of pasta, or a salad – or even a sandwich! Or perhaps a “cachapa” – a pancake made with freshly ground corn and filled with fresh white, farmer’s cheese. Venezuelans are GREAT carnivores. Some people eat little more than meat and rice; others don’t consider having eaten a meal unless it’s got meat in it! The BBQ (“Parrilla”) is a National Institution. But then that’s the subject for another day!

Simply Relish 01 Oct 2010 08:31 pm

Guest Post, from Ann of Simply Relish:

In what I hope will be an ongoing series, Sloe-Gin of the BBC and Wildfood forums, has agreed to write a Guest Blog for me. So with no further ado, I hand you over to the lovely Ann of Simply Relish:


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