Brandy Flambéd Chicken Livers on Roosterkoek

Name: Brandy Flambéd Chicken Livers on Roosterkoek
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: South African
Ingredients: 250 ml cake flour; 5 ml Robertsons steak and chops spice; 10 ml Robertsons barbecue spice; 5 ml Robertsons Atlantic sea salt to season; 40 g butter; 30 ml olive oil; 400 g chicken livers, sinews trimmed, rinsed well and drained; 10 ml Robertsons mixed herbs; 2 shallots or leeks, sliced thinly; 250 g button mushrooms; 1 ml Robertsons cayenne pepper; 80 ml cream; 80 ml brandy, heated; 60 ml chopped parsley; 60 ml chopped coriander; 60 ml olive oil; Robertsons Atlantic sea salt to season; Robertsons ground black peppercorns to taste; 2.5 ml Robertsons crushed garlic; 10 ml lemon juice; 4 grilled flatbreads (roosterkoek or braai bread)

4 People
50 min.
easy

Looking for an easy to make vibrant starter or light meal? Try these simple flambéd chicken livers served with warm toasted roosterkoek (braai bread).

Ingredients

Chicken Livers

250 ml cake flour
5 ml Robertsons steak and chops spice
10 ml Robertsons barbecue spice
5 ml Robertsons Atlantic sea salt to season
40 g butter
30 ml olive oil
400 g chicken livers, sinews trimmed, rinsed well and drained
10 ml Robertsons mixed herbs
2 shallots or leeks, sliced thinly
250 g button mushrooms
1 ml Robertsons cayenne pepper
80 ml cream
80 ml brandy, heated

Herb Oil:

60 ml chopped parsley
60 ml chopped coriander
60 ml olive oil
Robertsons Atlantic sea salt to season
Robertsons ground black peppercorns to taste
2.5 ml Robertsons crushed garlic
10 ml lemon juice
4 grilled flatbreads (roosterkoek or braai bread)

Cooking Method

Combine the flour, Robertsons Steak and Chops Spice, Robertsons Barbecue Spice and salt and place in a ziplock bag or paper bag. Add a few of the drained chicken livers at a time and toss in the flower to coat. Shake off excess flour and repeat with the rest of the chicken livers.
Heat a large frying pan on medium heat and add the butter and half of the olive oil. Add the floured chicken livers and sauté until it is brown, crusted and cooked.
Remove from the frying pan and add the rest of the olive oil. Add the shallots or leeks and cook for a few minutes, add the mushrooms, Robertsons Mixed Herbs and Robertsons Cayenne Pepper and cook until the mushrooms are starting to brown. Season and add the cream. Return the chicken livers to the frying pan. Pour the heated brandy over and ignite. Mix well until the flames subside.
To make the herb oil, combine all the ingredients and blend with a stick blender until smooth.
Toast or heat the roosterkoek in the oven to get crisp and warm. Spoon the chicken livers over and drizzle with the herb oil. Serve immediately.