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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 24 Katie and Nikki: Chicken Livers with Potato Rösti and Garlic Spinach


Watch MKR on TV2 and TVNZ OnDemand

Prep: 1 hour
Cook: 30 mins
Serves: 4

Ingredients

 

  • 4 tbs sultanas
  • 2 tbs red wine vinegar
  • ½ tsp honey
  • 4 slices prosciutto

Chicken Livers 

  • plain flour, for dusting
  • 500g chicken livers, cleaned, trimmed
  • 40g butter
  • 2 tbs olive oil

Aioli 

  • 2 egg yolks
  • 2 tbs lemon juice
  • 250ml light olive oil
  • 1 garlic clove, crushed

Rosti

  • 600g potatoes
  • 60g butter, melted

Garlic Spinach

  • 2 tsp olive oil
  • 1 clove garlic, crushed
  • 400g baby spinach
  • 1 tbs lemon juice

 

Method

  1. Place sultanas, vinegar and honey in a small saucepan over low heat, stirring, until hot. Season. Pour into a bowl and set aside to cool and infuse. To make aioli, process egg yolks and juice until smooth. With motor operating, drizzle in oil until thick and smooth. Stir in garlic. Season. Refrigerate.
  2. To make rösti, place potatoes in a saucepan of cold water over medium heat. Bring to a boil. Boil gently until just tender. Drain and cool completely. Peel and grate into a bowl. Stir in butter and season well.
  3. Heat a medium non-stick frying pan over medium heat. Add potato and press down to spread evenly over base of pan. Cook for 10-15 minutes or until golden and crisp. Invert onto a plate and slide back into pan. Cook for a further 10 minutes or until golden and crisp. Cut into portions.
  4. Place flour in a shallow bowl and season well with salt and pepper. Dust livers with flour.
  5. To cook chicken livers, heat butter and oil in a non stick frying pan over medium-high heat. Cook livers for 1-2 minutes on each side or until browned but still pink in the centre.
  6. To make garlic spinach, heat oil and garlic in a saucepan over medium-low heat to allow garlic to infuse. When garlic is soft. Stir in spinach and cook until wilted. Season. Stir in juice.
  7. Place spinach in base of serving bowl. Top with prosciutto and livers. Serve with raisin mixture and aioli.

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