Windhoek Creamy Chicken Livers with Bacon and Windhoek Bread
- Bacon and Windhoek Bread
- 3 cups of self raising cake flour
- 1 ½ teaspoons of baking powder
- 1 x can of Windhoek Draught
- 1 tablespoon of salt
- 1 cup of chopped streaky bacon – already cooked
- 1 ½ tablespoon of chopped fresh thyme
- 2 tablespoons of honey
- ½ cup of grated cheddar cheese
- Chicken Livers with Windhoek Cream and Chilli Sauce
- 500 g of free range chicken livers
- Salt and pepper for seasoning
- ¼ cup of canola oil
- ½ cup finely diced onion
- 1 x medium sized red chilli – finely chopped with seeds
- ½ cup of fresh cream
- ¼ can of Windhoek Draught (the rest of the can is for you to enjoy while cooking)
- ½ teaspoon of corn flour dissolved in a tiny bit of cold water
For the bread...
- Pre heat your oven 180’C
- Grease with Butter or Spray & Cook the bread pan.
- In a large mixing bowl combine the flour, salt, baking powder and thyme. Make a well in the centre and add the bacon, cheese, honey and beer. Mix well until you have “wet” dough.
- Place into the bread pan and bake for about 30 /40 min at 180’C – until it is golden brown and when you tap the bread you get a hollow sound.
- Serve with your chicken livers and lots of butter to spread on your freshly baked bread.
For the chicken livers with Windhoek cream and chilli sauce...
- Drain any excess liquid from the livers and pat the livers dry with some kitchen paper towel. Trim any sinew from the chicken livers and season the chicken livers with salt and pepper.
- Heat the canola oil in a frying pan until it is smoking hot. Add the livers in 3 batches and sear the livers on each side – roughly 1 minute per side. Take the livers out of the pan and set aside. In the same pan, sauté the onion and chilli until soft (you maybe need to add a little more oil). Put the livers back in the pan. Add the Windhoek Draught and burn off the alcohol. Add the cream and simmer for about 2 minutes. Add the dissolved corn flour and stir in until the sauce thickens slightly – so that it coats the back of a spoon.
- Serve immediately with your freshly baked Bacon and Windhoek Bread and plenty of butter.
Chef’s Tip: This bread is so good and incredibly easy to make – and sure to impress your mates! And you can change the flavours, of course the Windhoek larger is the key ingredient! But you can use different herbs, sun dried tomato, Spring Onions, Feta Cheese etc.
Recipe by Chef Peter Ayub – www.senseoftaste.co.za