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Ingredients

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Liver pâté:

Peri-peri livers:

Liver croquettes:


Three new ways to tempt diners with delicious chicken livers: creamy liver pâté, wickedly spicy peri-peri livers and crunchy liver croquettes.

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Preparation

  1. Liver pâté:

    • Pre-heat oven to 180 °C. In a food processor, blend livers until smooth.
    • Add garlic, brandy,, butter, cream and Robertsons Veggie Seasoning and mix.
    • Pour into 3 or 4 ramekins,(depending on the size portion you require)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.
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