There was a long-standing restaurant in Noosaville called Rosies, run by husband and wife Larry and Rosie. Larry would come out andenthusiastically talk through the menu with each table before returning to his tiny kitchen where he produced outstanding meals off a domestic white enamelled electric stove top!
One of my favourites was his Chicken livers in Burgundy red wine. I adored it so much so that I set about re-creating it at home. Initial attempts left me with good flavours, but because I cooked in the sauce they came out a little stewed and grey. It wasnt until I watched that famous scene in the Hannibal movie and as everyone was reeling and aghast when he put the piece of brain in the pan I was sitting there thinking, THATs how I need to cook my livers! Treating each one like a little steak, I seared them to get a great colour on the outside while cooking the sauce separately and simply combining them at the end to finish. The end result is that now my livers are still pink and mousse-like in the middle.
1 Tbs Olive Oil
1 large glass of decent red wine (Pinot) and one for the dish too
1 Golden Shallot, finely diced
4 Cloves Garlic, chopped
Generous dash of Worcestershire Sauce
Small handful parsley,chopped
Cut the livers into their two halves and trim off any areas of a vein or connective tissue in the joining sections.
Fry off the bacon in apan until nearly crispy, then add the diced shallot and garlic. Cook until the shallots and garlic are cooked out and translucent. Set that aside in a bowl, return the pan to heat and add red wine. Let it reduce by about 1/3 then add Worcestershire Sauce and simmer for another minute. Place this in a separate bowl and wipe the pan clean.
Return the pan to heat and when hot, add olive oil. Add the livers one by one treating each like a little steak (or piece of brain!!). Turn the livers when browned and remove while still very pink in the middle. Cook them in batches, ensuring to not overcrowd the pan.
When all the livers are browned, have them all in the pan and return bacon and shallot to the pan as well as reduced red wine. Simmer everything gently for 3-4 minutes until the livers are just cooked.
Garnish with chopped parsley and serve with crusty bread and salad.
Full video and Muse credits to Wild Bunch Media
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