Tag: quick

Chicken Liver Braised in Beer Recipe

Ingredients (3-4 persons):

  • 500 g chicken liver
  • 3 garlic cloves
  • 1/2 stalk of leek
  • 1-2 teaspoons sweet paprika
  • 1/2 dried hot chilli pepper
  • 500 g mix of frozen carrots and peas
  • 300 ml beer
  • 4-5 tablespoons of juice from a can of pickled beetroot
  • some fresh herbs you have at hand ( I used parsley, lemon balm, thyme)

Method of preparation:

  1. Chop the garlic and the half leek (some white and some green parts).
  2. In a pan fry slightly (until fragrant) the garlic and leek, adding also the paprika and half of a dried hot pepper.
  3. Add the livers to the pan, salt and pepper and half of the beer.
  4. Add some 4-5 tablespoons of juice from a can of pickled beetroot, (it is nice for the dark red colouring but also for taste, if you don’t have, you can replace this with 1-2 tablespoons of fruit vinegar, and maybe 1 tablespoon tomato juice) simmer for 10 minutes on medium-low heat.
  5. Add the frozen vegetables, a cup of water, cover with a lid and simmer for another 10 minutes until the vegetables are done.
  6. Add the remaining half of beer, the herbs and simmer for another 5-10 minutes, until the livers get a nice reddish-brownish colour.
  7. Serve it on the plates directly from the pan!

Italian Green Pasta Recipe

Ingredients (4 persons):

  • 200 g green pasta (from Barilla): penne rigate with zucchini and spinach
  • 1 small onion
  • 200 g frozen peas
  • 400 g frozen spinach puree
  • 250 g king oyster mushroom (Pleurotus)
  • 100 g butter
  • fresh basil leaves
  • hard cheese
  • 2-3 tablespoons olive oil

Preparation method

  1. Chop the onion then brown it in the pan with olive oil.
  2. Add the frozen peas and spinach, a cup of water and some salt and pepper to taste, cook for about 8 minutes.
  3. Cut the mushrooms int 2 cm shreds, add to the pan and simmer for 2-3 minutes with the lid on.
  4. Add the butter and the chopped basil leaves, simmer it for another 2 minutes until sauce thickens.
  5.  Meanwhile, boil the pasta in salted water until done, drain then add to the pan with the sauce, and mix them gently together.
  6. Serve it on plates with grated hard cheese, if you have Parmigiano that would be a plus.
You can use fresh peas and spinach if you have, but then you have to adjust their cooking time accordingly.