Timenspace
Legendary Member
Ingredients:
For the liver pre-soaking
Water (0,7 L)
1 fresh lemon for juice
1 tsp salt
1 tsp oregano
1 tsp thyme
350 g chicken livers and hearts
For liver cooking
1 dl hot water
Pinch of Saffron
3 pinches of salt
2 pinches of black pepper
1 small onion
3 pinches of turmeric
3 pinches of curry mix powder
2 tbsp cooking oil (sunflower or other)
1 dl of vegetable broth (powder and hot water will do, surely you can also use chicken broth)
For the sauce
1tbsp corn flour
30 ml cooking oil (sunflower or other)
1 tsp Garlic powder
3 pinches of salt
1,5 dl almond milk
14 Saffron strands
Method
Put the livers and hearts in a bowl, cover with cold water,add salt, squeeze the juice of a whole lemon, add the remaining ingredients for soaking. Cover with alu foil and let soak in the fridge for 2 to 3 hours.
Warm almond milk till hot and pour over Saffron in a cup, let it steep.
Boil water and pour over Saffron in a cup, let it steep.
Drain the livers and hearts, discard all liquid and herbs from the soaking. Pat dry.
Sauté the chopped onion for a few minutes. Add livers and hearts, spices. Let fry, turn when one side browns. When it is almost out of liquid, add Saffron water. Let simmer, stir. When that liquid is out, add broth. Stir. It gets to a lovely, caramely dark brown. Try if the livers and hearts are cooked, they should be soft and thoroughly done.
While the livers are simmering, prepare the sauce. Pour oil first, then add half the corn flour, stir well, add garlic powder, salt. Add remaining flour. It will thicken. Add Saffron infused almond milk. It becomes lovely and creamy. Stir for another minute or two.
Serve livers and hearts on lamb's lettuce or greens of your choice. Drizzle generously with the sauce. Garnish with fresh lemon slices, and do use them to squeeze fresh lemon juice over the livers and the sauce. The green olives blend wonderfully in the taste symphony, but are optional. You can add other garnish to desire.
I served gluten free pasta, but rice would be splendid, as well as no carbs at all, if desired...
Enjoy!
For the liver pre-soaking
Water (0,7 L)
1 fresh lemon for juice
1 tsp salt
1 tsp oregano
1 tsp thyme
350 g chicken livers and hearts
For liver cooking
1 dl hot water
Pinch of Saffron
3 pinches of salt
2 pinches of black pepper
1 small onion
3 pinches of turmeric
3 pinches of curry mix powder
2 tbsp cooking oil (sunflower or other)
1 dl of vegetable broth (powder and hot water will do, surely you can also use chicken broth)
For the sauce
1tbsp corn flour
30 ml cooking oil (sunflower or other)
1 tsp Garlic powder
3 pinches of salt
1,5 dl almond milk
14 Saffron strands
Method
Put the livers and hearts in a bowl, cover with cold water,add salt, squeeze the juice of a whole lemon, add the remaining ingredients for soaking. Cover with alu foil and let soak in the fridge for 2 to 3 hours.
Warm almond milk till hot and pour over Saffron in a cup, let it steep.
Boil water and pour over Saffron in a cup, let it steep.
Drain the livers and hearts, discard all liquid and herbs from the soaking. Pat dry.
Sauté the chopped onion for a few minutes. Add livers and hearts, spices. Let fry, turn when one side browns. When it is almost out of liquid, add Saffron water. Let simmer, stir. When that liquid is out, add broth. Stir. It gets to a lovely, caramely dark brown. Try if the livers and hearts are cooked, they should be soft and thoroughly done.
While the livers are simmering, prepare the sauce. Pour oil first, then add half the corn flour, stir well, add garlic powder, salt. Add remaining flour. It will thicken. Add Saffron infused almond milk. It becomes lovely and creamy. Stir for another minute or two.
Serve livers and hearts on lamb's lettuce or greens of your choice. Drizzle generously with the sauce. Garnish with fresh lemon slices, and do use them to squeeze fresh lemon juice over the livers and the sauce. The green olives blend wonderfully in the taste symphony, but are optional. You can add other garnish to desire.
I served gluten free pasta, but rice would be splendid, as well as no carbs at all, if desired...
Enjoy!
Last edited:
