CHICKEN LIVER BOLOGNESE
COOKBOOK: Jamie Oliver - Save With Jamie
Sometimes you just have to try things because they will surprise you!
I didnt want to tell then what I was cooking ……
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.
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
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.