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Ingredients

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Liver pâté:

  • Chicken livers (cleaned) 400 g
  • 1 clove Garlic (finely chopped)
  • Brandy 40 ml
  • Aromat Naturally Tasty
    Aromat Naturally Tasty
    6 g
    Added to cart: Aromat Naturally Tasty
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    10 g
    Added to cart: Robertsons Veggie Seasoning
  • Butter 100 g
  • Cream 125 ml

Peri-peri livers:

  • KNORR Peri-Peri Marinade
    KNORR Peri-Peri Marinade
    100 g
    Added to cart: KNORR Peri-Peri Marinade
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    10 g
    Added to cart: Robertsons Veggie Seasoning
  • Water 200 ml
  • Chicken livers (cleaned) 400 g
  • Oil 10 ml
  • Cream 150 ml

Liver croquettes:

  • Oil (for deep frying)
  • Water 300 ml
  • Chicken livers (cleaned and pureed) 150 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Knorr Aromat Original
    Knorr Aromat Original
    5 g
    Added to cart: Knorr Aromat Original
  • Milk 100 ml
  • KNORR Mash Flakes
    KNORR Mash Flakes
    100 g
    Added to cart: KNORR Mash Flakes
  • Egg yolk 1 pc
  • Water (for dipping)
  • Knorr Original Chicken Breading
    Knorr Original Chicken Breading
    50 g
    Added to cart: Knorr Original Chicken Breading
  • Eggs (beaten) 2 pc
  • Panko breadcrumbs 50 g

Preparation

  1. Liver pâté:

    • Pre-heat oven to 180 °C. In a food processor, blend livers until smooth.
    • Add garlic, brandy, Aromat Naturally Tasty, butter, cream and Robertsons Veggie Seasoning and mix.
    • Pour into ramekins, cover with foil and place in a water bath. Bake for 20 min and allow to cool before serving.
  2. Peri-peri livers:

    • In a bowl, mix Knorr Peri-Peri Marinade with Robertsons Veggie Seasoning and water. Add chicken livers and allow to marinate for 15 min.
    • Sauté livers ±10 min or until livers are tender. Add cream and cook until the sauce has thickened.
  3. Liver croquettes:

    • Pre-heat deep fryer to 170 °C.
    • In a pot bring water to the boil and add puréed liver.
    • Take off the heat and add Knorr Veggie Seasoning, Knorr Original Aromat and milk.
    • Add the Knorr Mash Flakes and stir until fully incorporated. Place lid on pot for 2 min.
    • Add one egg yolk and stir through.
    • Place in a piping bag with a large round nozzle and pipe onto baking sheet.
    • Portion into desired size and place in fridge to cool.
    • Dip into water, then into Knorr Original Chicken Breading, into beaten egg and then into Panko breadcrumbs and deep fry until golden brown.

Ingredients

+

Preparation