CHICKEN LIVER BOLOGNESE


COOKBOOK: Jamie Oliver - Save With Jamie

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Sometimes you just have to try things because they will surprise you!

I didnt want to tell then what I was cooking ……

They saw…..

And you can imagine some of the reactions!

It was absolutely delicious! Jamie Oliver you’ve done it again! The family members who opposed to eating it, in fact went back for seconds!

Fantastic recipe which I personally liked better than an original bolognese.

Enjoy

RECIPE

SERVES 6

Olive oil for frying

300g chicken livers

1 red onion, chopped roughly

2 carrots, chopped roughly

2 cloves of garlic, chopped roughly

100g mushrooms, chopped roughly

Salt & Pepper

4 springs of fresh rosemary

1 teaspoon chilli flakes

1/4 cup parsley, chopped roughly

4 rashes of bacon, diced

1 x 400g can of lentils, drained

2 tablespoons of tomato paste

3 tablespoons balsamic vinegar

2 cup chicken stock

400g spaghetti

parsley & parmesan to garnish

Soak livers in a bowl of water for a few minutes.

In a food processor, add the garlic, carrots, red onions and chop for a few secs. Remove and set aside.

Back in the processor, add mushrooms, rosemary, chilli flakes and parsley, process for few secs only. Remove and set aside.

Back in the food processor, add the drained chicken livers and process for a few seconds and set aside.

Cook the pasta as per the package

Heat oil in deep pot and fry bacon until browned.

Reduce heat, add carrot mixture and stir. Cook for 2-3mins and then add mushroom mixture and stir. Leave on low heat.

In the meantime, heat some olive oil in a pan and fry the chicken livers until the turn just on the brown in colour. Season with salt and pepper.

Once cooked (approx 3-4mins) add it to the bolognese mixture. Add lentils, tomato paste, balsamic vinegar and stock and bring to simmer. Simmer for another 12-15mins. Remove from heat and ready to serve on spaghetti.

Garnish with parsley and parmesan cheese. Toss and serve.

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