Preparation Techniques - Preparing Chicken Livers

After washing and drying the chicken livers, follow the simple steps outlined below or click here to watch a video of Chef Steve Manfredi as he demonstrates how to prepare chicken livers for cooking:



1. Remove gristle and fat from livers.









2. Cut livers into bite-sized pieces.

3. Coat with cornflour.

Quick Risotto

This is rather a cheats Italian risotto as it defies all the rules that insist the stock is added gradually. Instead, the rice is cooked quickly in a conventional way, and the other ingredients are simply thrown in at the last minute. It tastes good for all that. Recipe serves 3-4.

Ingredients:

1 1/2 cups risotto rice
1 3/4 pints (1 litre) simmering chicken stock
1 cup Mozzarella cheese, cut into small cubes
2 egg yolks
2 tablespoons freshly grated Parmesan cheese
3 ounces (75 g) cooked ham, cut into small cubes
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Fresh parsley sprigs, to garnish
Freshly grated Parmesan cheese, to serve

Method:

1. Put the rice in a pan. Pour in the stock, bring to the boil and then cover and simmer for about 18-20 minutes until the rice is tender.
2. Remove the pan from the heat and quickly stir in the Mozzarella cheese, egg yolks, Parmesan cheese, ham and parsley. Season well with salt and pepper.
3. Cover the pan and stand for 2-3 minutes to allow the cheese to melt, then stir again. Pile into warmed serving bowls and serve immediately, with extra Parmesan cheese.

Two Cheese Risotto

This undeniably rich and creamy Italian risotto is just the thing to serve on cold winter evenings when everyone needs warming up. Recipe serves 3-4.

Ingredients:

1 1/2 teaspoons olive oil
4 tablespoons butter
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
3/4 cup dry white wine
1 3/4 pints (1 litre) simmering vegetable or chicken stock
3/4 cup Fontina cheese, cubed
2/3 cup freshly grated Parmesan cheese, plus extra, to serve
Salt and freshly ground black pepper

Method:

1. Heat the olive oil with half the butter in a pan and gently fry the onion and garlic for 5-6 minutes until soft. Add the rice and cook, stirring all the time, until the grains are coated in fat and have become slightly translucent around the edges.
2. Stir in the wine. Cook, stirring, until the liquid has been absorbed, then add a ladleful of hot stock. Stir until the stock has been absorbed, then add the remaining stock in the same way, waiting for each quantity of stock to be absorbed before adding more.
3. When the rice is half-cooked, stir in the Fontina cheese, and continue cooking and adding stock. Keep stirring the rice all the time.
4. When the risotto is creamy and the grains are tender but still have a bit of "bite", stir in the remaining butter and the Parmesan cheese. Season, then remove the pan from the heat, cover and leave to rest for 3-4 minutes before serving.

Microwave Curried Apple and Cider Soup

In this unusual soup apples accentuate the fruity flavor of the cider, and cream mellows its sharp bite. It can be served hot, but is rather special cold. Recipe serves 4 as an appetizer.

Power Setting: High (100%)

Ingredients:

1 onion
1 1/2 ounces (45 g) butter
1 tablespoon curry powder
2 tablespoons cornflour
3/4 pint (400 ml) chicken stock
2 eating or dessert apples
2 egg yolks
1/2 pint (150 ml) double or thickened cream
1/2 pint (300 ml) dry cider
1 tablespoon lemon juice

Method:

1. Peel and chop the onion. Place the butter in a large bowl with the onion and cook for 2 minutes. Sprinkle in the curry powder and cook for 1 minute.
2. Add the cornflour to the bowl, blending it in well. Gradually add the stock and cook for 6 minutes, stirring every 2 minutes. Remove from the microwave and leave to cool slightly.
3. Peel, core and finely chop 1 1/2 of the apples. Put into a blender with the soup and blend till smooth. Return to the bowl and cook 2-3 minutes until boiling.
4. Blend the egg yolks and cream together in a bowl and slowly stir into the soup. Add the cider, allow fizzing to subside, then taste and adjust seasoning if necessary. Cook for 1-2 minutes until hot but not boiling.
5. To serve, slice the remaining 1/2 apple into wafer-thin strips and toss in lemon juice. Drain and add to the soup just before serving. Garnish with a swirl of cream or plain yogurt if desired. The soup can also be served cold - it's particularly good before a rather hot and spicy main course or as a cooling summer soup.

To freeze: Make soup as Steps 1-3. Cool, pour into rigid container, cover, label and freeze.
Freezer life: 3 months.
To use: cook from frozen for 6 minutes, stirring every 2 minutes, then proceed as Step 4.

Maple Peanut Squares

The whole family will be nuts about these American-style peanut butter and maple syrup squares and may even demand you make two batches! Cake recipe makes 15 squares.

Ingredients:

4 ounces (100 g) butter
4 ounces (100 g) soft light brown sugar
4 tablespoons crunchy peanut butter
4 tablespoons maple syrup
2 eggs, beaten
4 ounces (100 g) self-rising (raising) flour
2 ounces (50 g) raisins
3 ounces (75 g) unsalted peanuts, roughly chopped
Icing sugar, for dusting

Method:

1. Preheat the oven to 350 degrees F (180 degrees C). Cream together the butter and sugar. Add the peanut butter and maple syrup and beat in well.
2. Beat in the eggs gradually with 2 teaspoons of the flour. Fold in the remaining flour and add the raisins and 2 ounces (50 g) of the chopped peanuts. Pour the mixture into a 10 x 6 inch (25 x 15 cm) lined cake tin. Sprinkle with the remaining chopped peanuts. Bake in the oven for 35-45 minutes.
3. Allow the cake to cool slightly in the tin. Turn out onto a wire rack and leave to cool. Dust with icing sugar and cut the cake into squares.

Wholemeal Salmon Slices

Eat this on the day you make it because it does not keep. Use the soft bread from the center of the bread stick to make breadcrumbs. Recipe serves 8 as an appetizer.

Ingredients:

15 ounce (440 g) can pink salmon
4 ounces (125 g) ricotta cheese
Juice of 1 lemon
1 teaspoon curry powder
1/4 teaspoon salt
6 spring onions (shallots), chopped
1 teaspoon gelatin
2 tablespoons hot water
1 wholemeal bread stick

Method:

1. Drain the juice from the salmon and discard skin and bones.
2. Mash the salmon and mix well with the cheese.
3. Add lemon juice, curry powder, salt and spring onions.
4. Melt gelatin in hot water, cool slightly, and stir into salmon mixture.
5. Chill in refrigerator for 30 minutes.
6. Cut bread stick into two equal lengths, and remove the crusty ends. Hollow out with knife or spoon. Discard the soft center.
7. Spoon filling into centers of bread stick and pack in firmly.
8. Wrap in aluminum foil and chill until ready to serve.
9. Slice in 3/4 inch (2 cm) pieces and serve.

Chili Sweet Potato and Eggplant Crisps

These tasty fried vegetable crisps go well with casual dishes, such as grilled chicken breasts on rolls with salad. Recipe serves 4-6.

Ingredients:

1 orange sweet potato
1 slender eggplant
Oil for deep frying
1/4 teaspoon ground chili powder
1/4 teaspoon ground coriander
1 teaspoon chicken salt

Method:

1. Peel sweet potato. Cut sweet potato and eggplant into long thin strips, similar in size. Place in a large bowl, mix.
2. Heat oil in a deep heavy-based pan. Gently lower half the combined sweet potato and eggplant into the moderately hot oil. Cook over medium-high heat for 10 minutes or until golden and crisp. Carefully remove the crisps from the oil with tongs or slotted spoon. Drain on paper towels. Repeat cooking process with remaining sweet potato and eggplant.
3. Combine chili, coriander and salt in small bowl. Sprinkle all the mixture over hot crisps. Toss until well coated. Serve immediately.