Listen, we know the chances of having leftover beer aren’t very high but sometimes you may have a can or two after a party that you don’t know what to do with. This amazingly yummy recipe from Chef Peter Ayub for a Bacon and Beer Bread with Creamy Chicken Livers is the answer to your leftover beer worries!
Creamy Chicken Livers with Bacon & Beer Bread
Serves for 4
FOR THE BREAD:
Ingredients
3 cups of self-raising flour
1 ½ teaspoons of baking powder
1 x can of beer (larger preferably)
1 tablespoon of salt
1 cup of chopped, pre-cooked streaky bacon
1 ½ tablespoons of chopped fresh thyme
2 tablespoons of honey
½ cup of grated cheddar cheese
Method
Pre-heat your oven to 180°C
Grease the bread pan with butter
In a large mixing bowl combine the flour, salt, baking powder and thyme
Make a well in the centre and add the bacon, cheese, honey and beer
Mix well until you have a wet dough
Place into the bread pan and bake for about 30-40 min at 180°C until golden brown. When you tap the bread you should hear a hollow sound.
Serve with your chicken livers and lots of butter to spread on your freshly baked bread
FOR THE CREAMY CHICKEN LIVERS:
Ingredients
500 g of free-range chicken livers
Salt and pepper for seasoning
¼ cup of canola oil
½ cup finely diced onion
1 x medium sized red chilli – finely chopped with seeds
½ cup of fresh cream
¼ can of beer (the rest of the can is for you to enjoy while cooking)
½ teaspoon of cornflour dissolved in a tiny bit of cold water
Method
Drain any excess liquid from the livers and pat dry with some paper towel
Trim any sinew from the chicken livers and season with salt and pepper
Heat the canola oil in a frying pan until it is smoking hot
Add the livers in 3 batches and sear the livers on each side – roughly 1 minute per side
Take the livers out of the pan and set aside
In the same pan, sauté the onion and chilli until soft (you maybe need to add a little more oil)
Put the livers back in the pan
Add the beer and burn off the alcohol
Add the cream and simmer for about 2 minutes
Add the dissolved cornflour and stir in until the sauce thickens slightly – so that it coats the back of a spoon.
Serve immediately with your freshly baked bacon and beer bread and plenty of butter.
Chef’s Tip: This bread is so good and incredibly easy to make – 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.
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While you’re in the kitchen why not also impress with your guests with this Foolproof Recipe For Twice Baked Soufflé?