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Kate Purdy
Sep 06
Walnut Grove Recipes
Mille Feuille of Sauteéd Chicken Livers with a Brandy & Green Peppercorn sauce
Serves 1
- 3 8 x 8cm spring roll pastry sheets
- 120g cleaned & trimmed chicken livers
- 1 small tsp green peppercorns (in brine)
- 25ml brandy
- 200ml double cream
- salt & pepper
Method
1. Pre-heat deep frying vegetable oil, and deep fry the spring roll pastry one at a time, until golden brown. Set aside to kitchen roll to absorb any excess oil.
2. Pre-heat a non stick frying pan until hot, add a tablespoon of vegetable oil, and panfry the chicken livers until golden brown on either side and pink in the middle (reasonably soft to touch).
3. Remove chicken livers from the frying pan, set aside on a plate. Add the green peppercorns to hot pan, pour in brandy and flame (this removes the bitterness of the alcohol).
4. Add the cream to the frying pan, and reduce until you have a sauce consistency. Gently add the chicken livers back into the frying pan and reheat them in the sauce and season well.
5. To plate up, put one of the sheets of spring roll pastry on a plate, cover with half the chicken livers, put the next sheet of spring roll pastry on top, and gently place the remaining chicken livers on top of that.
6. Carefully spoon the sauce over the chicken livers and around the plate, garnish with a little freshly chopped green herbs then place the last sheet of pastry on the top and serve.
Serving Suggestions
This is a very rich dish, so if you are serving it as a starter, make sure it is followed by a light main course. Alternatively you could serve this as a nice lunch with a bit of fresh green salad.
Advanced Preparation
Because it is such a quick and easy dish, it is really best just to prepare it when you are ready to cook and serve it. Always try to keep the chicken livers pink, they are so much nicer to eat like this.
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