{"id":21972,"date":"2018-05-07T16:14:47","date_gmt":"2018-05-07T14:14:47","guid":{"rendered":"https:\/\/blog.pricecheck.co.za\/?p=21972"},"modified":"2018-05-07T16:14:47","modified_gmt":"2018-05-07T14:14:47","slug":"this-recipe-for-creamy-chicken-livers-with-bacon-beer-bread-is-a-winter-winner","status":"publish","type":"post","link":"\/blog\/this-recipe-for-creamy-chicken-livers-with-bacon-beer-bread-is-a-winter-winner\/","title":{"rendered":"This Recipe for Creamy Chicken Livers with Bacon & Beer Bread is a Winter Winner!"},"content":{"rendered":"

Listen, we know the chances of having leftover beer aren\u2019t very high but sometimes you may have a can or two after a party that you don\u2019t know what to do with. This amazingly yummy recipe from Chef Peter Ayub<\/a> for a Bacon and Beer Bread with Creamy Chicken Livers is the answer to your leftover beer worries!<\/p>\n

Creamy Chicken Livers with Bacon & Beer Bread<\/h4>\n

Serves for 4<\/p>\n

FOR THE BREAD:<\/strong><\/span><\/p>\n

Ingredients<\/strong><\/p>\n

3 cups of self-raising flour
\n1 \u00bd teaspoons of baking powder
\n1 x can of beer (larger preferably)
\n1 tablespoon of salt
\n1 cup of chopped, pre-cooked streaky bacon
\n1 \u00bd tablespoons of chopped fresh thyme
\n2 tablespoons of honey
\n\u00bd cup of grated cheddar cheese<\/p>\n

Method<\/strong><\/p>\n

Pre-heat your oven to 180\u00b0C
\nGrease the bread pan with butter
\nIn a large mixing bowl combine the flour, salt, baking powder and thyme
\nMake a well in the centre and add the bacon, cheese, honey and beer
\nMix well until you have a wet dough
\nPlace into the bread pan and bake for about 30-40 min at 180\u00b0C until golden brown. When you tap the bread you should hear a hollow sound.
\nServe with your chicken livers and lots of butter to spread on your freshly baked bread<\/p>\n

FOR THE CREAMY CHICKEN LIVERS:<\/strong><\/span><\/p>\n

Ingredients<\/strong><\/p>\n

500 g of free-range chicken livers
\nSalt and pepper for seasoning
\n\u00bc cup of canola oil
\n\u00bd cup finely diced onion
\n1 x medium sized red chilli \u2013 finely chopped with seeds
\n\u00bd cup of fresh cream
\n\u00bc can of beer (the rest of the can is for you to enjoy while cooking)
\n\u00bd teaspoon of cornflour dissolved in a tiny bit of cold water<\/p>\n

Method<\/strong><\/p>\n

Drain any excess liquid from the livers and pat dry with some paper towel
\nTrim any sinew from the chicken livers and season with salt and pepper
\nHeat the canola oil in a frying pan until it is smoking hot
\nAdd the livers in 3 batches and sear the livers on each side \u2013 roughly 1 minute per side
\nTake the livers out of the pan and set aside
\nIn the same pan, saut\u00e9 the onion and chilli until soft (you maybe need to add a little more oil)
\nPut the livers back in the pan
\nAdd the beer and burn off the alcohol
\nAdd the cream and simmer for about 2 minutes
\nAdd the dissolved cornflour and stir in until the sauce thickens slightly \u2013 so that it coats the back of a spoon.<\/p>\n

Serve immediately with your freshly baked bacon and beer bread and plenty of butter.<\/p>\n

Chef\u2019s Tip: This bread is so good and incredibly easy to make \u2013 and sure to impress your mates! And you can change the flavours, of course, the larger is the key ingredient! But you can use different herbs, sun-dried tomato, Spring Onions, Feta Cheese etc.<\/p>\n

Want more great beer-centric recipes? Buy great beer cookbooks online via PriceCheck now!<\/strong><\/em><\/p>\n

\"buy<\/a><\/p>\n

While you’re in the kitchen why not also impress with your guests with this Foolproof Recipe For Twice Baked Souffl\u00e9<\/a>?\u00a0\u00a0<\/strong><\/em><\/p>\n

Click Through To Our\u00a0Recipes & Cooking<\/a>\u00a0<\/a>\u00a0Section For More Great Fitness News, Reviews, And Features.<\/h5>\n","protected":false},"excerpt":{"rendered":"

Serve this creamy chicken livers dish as a tantalising starter.<\/p>\n","protected":false},"author":20,"featured_media":21973,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"amp_status":"","footnotes":""},"categories":[88,2849],"tags":[3205,3203,327,3202,368,3008,3204],"jetpack_featured_media_url":"\/blog\/wp-content\/uploads\/2018\/05\/chicken-livers.jpeg","_links":{"self":[{"href":"\/blog\/wp-json\/wp\/v2\/posts\/21972"}],"collection":[{"href":"\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/comments?post=21972"}],"version-history":[{"count":1,"href":"\/blog\/wp-json\/wp\/v2\/posts\/21972\/revisions"}],"predecessor-version":[{"id":21974,"href":"\/blog\/wp-json\/wp\/v2\/posts\/21972\/revisions\/21974"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/media\/21973"}],"wp:attachment":[{"href":"\/blog\/wp-json\/wp\/v2\/media?parent=21972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/categories?post=21972"},{"taxonomy":"post_tag","embeddable":true,"href":"\/blog\/wp-json\/wp\/v2\/tags?post=21972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}