English Translation Added Below
Die geneuk met feitlik alle braaisouse is
dat dit selde soos braaivleis proe of selfs die illusie verskaf van iets wat
oor ‘n hardekool vuur voorberei is. Miskien neem ek die naam net te letterlik
op. Maar rêrig: BRAAI / BARBEQUE
sous? Dalk sou braai-KOMPLIMENTêRE-sous meer akkuraat wees, dog dit swaarder
rol vanaf die tong.
Almal is vertroud met lewer se ryk,
metaalagtige smaak en ongewone tekstuur. Gevolglik raak dit gou net ‘te veel’
op die bord en word ons verveeld met die een dimensionele smaak daarvan. Juis
daarom is veral hoenderlewertjies ‘n ideale kandidaat vir op-dollie (soos my Pa sou gesê het). En
hoenderlewertjies gee nie juis om vir opgesmuk word nie, synde dit totaal seker
is dat dit nie die kollig gaan verloor nie – tensy die die kok met méning
oorboord gaan.
Soms oorval ‘n versugting na iets geurig,
soeterig, rokerig en effens suurerig – of selfs byterig – my. Vandaar
hoenderlewertjies met braai-komplimentêre sous. Opgesmuk en selfversekerd
genoeg om ‘n volwaardige aandete te wees.
Resep
lewer:
|
Hoeveel
tyd?:
|
2 Porsies
|
± 45 minute
|
Bestandele:
Vir die braaisous:
|
|
Wellington
Tamatiesous, die nuwe, dikker resep
|
75ml
|
Koue
water
|
60ml
|
Safari
appelasyn
|
10ml
|
Worcestershire
sous
|
45ml
|
Bruin
suiker
|
30ml
|
Sout
|
10ml
|
Meelblom
(Maizena)
|
5ml
|
Gerookte
Spaanse paprika
|
2.5ml
|
Cayenne
peper
|
1.25ml
|
Vir die lewertjies:
|
|
Hoenderlewertjies
|
500g
|
Robertsons
Braai speserye (Barbeque Spice)
|
10ml
|
Robertsons
Oreganum
|
5ml
|
Sonneblom
olie
|
15ml
|
Medium
groot uie, blokkies gekap
|
2
|
Gekapte
knoffel
|
15ml
|
Sonneblom
olie
|
30ml
|
Bruin
suiker
|
15ml
|
Vars
of suurroom
|
15ml
|
Metode:
1.
Ontdooi die gevriesde lewertjies oornag in ‘n yskas vir die beste
resultate.
2.
Begin met die braaisous: Meng al die bestandele, behalwe die room /
suurroom, in ‘n glas- of plastiekkom. Roer goed deur, bedek en hou voorlopig
eenkant.
3.
Volgende, die lewertjies: Was dit deeglik onder lopende water in ‘n
vergietis en skud goed droog. Verskuif dit na ‘n snybord en sny versigtig enige
galblasies uit. Sny ook enige vliesies of goetertjies wat soos buisies lyk,
weg. Sny die groot, heel lewertjies in die helfte waar die twee lobbe bymekaar
kom. Was die lewertjies ‘n tweede maal en plaas dit in ‘n skoon glas of plastiek
kom. Geur met die braai speserye en oreganum. Roer goed deur, bedek met ‘n bord
of vaddoek en laat dit voorlopig ook eenkant staan tot benodig.
4.
Kap die uie in klein blokkies, omtrent ertjie grootte. Voeg die gekapte
knoffel by en laat voorlopig eenkant.
5.
Gooi 15ml olie in ‘n medium braaipan of kastrol en voeg die gegeurde
lewertjies in een lot by en sprei dit uit in ‘n egalige laag oor die pan se
bodem. Braai oor medium hoë hitte vir 2 minute SONDER om dit te roer. Gebruik
‘n dunlem eierspaan en draai die lewertjies om. Braai vir ‘n verdere 2 minute
aan die ander kant. Skuif die groot stukke, wat nog bloederig lyk, na een kant
in die pan en skep die res van die lewertjies uit en hou dit warm eenkant.
Draai die agtergeblewe stukke om en braai dit vir ‘n verdere ± 2 minute totdat
die bloederigheid verdwyn het. Skep uit by die res van die lewertjies.
6.
Gooi die laaste 30ml olie in dieselfde medium braaipan of kastrol en
voeg die uie en knoffel by. Soteer die uie oor medium hoë hitte totdat dit
‘droog’, sag en glasig is. Voeg 15ml bruin suiker (dit versnel die
karamellisering proses) by en meng deeglik deur. Draai die hitte af na medium
en soteer die uie totdat dit goed verbruin het, maar nie aanbrand nie. Dit gaan
12 – 15 minute neem. Roer die uie baie gereeld, want dit brand aan in ‘n
oogwink.
7.
Skep die braaisous oor die gekaramelliseerde uie en draai die hitte af
na laag. Roer deeglik deur en skraap enige aanbrandseltjies op vanaf die bodem
van die pan. Voeg die lewertjies – en enige versamelde sappe – by, roer
versigtig deur en prut vir 2 – 3 minute.
8.
Verwyder vanaf die hitte en voeg die room / suurroom by. Roer goed deur
en laat die gereg 3 – 4 minute staan sodat die geure kan ontwikkel. Skep uit in
‘n opdien bak en sit dit voor aan tafel.
Kommentaar:
· Bedien met botterige gnocchi
(met ‘n flerts gedroogde basilliekruid ingemeng) en gestoomde ertjies (gevries
of vars). ‘n Unwooded Chardonay gaan sorgsaam
werk met die soeterige, liggies bytende rokerigheid van die sous en die rykte
van die lewertjies.
· Moenie die gerookte Spaanse paprika vervang met gewone
paprika nie, dit gaan ‘n erg skewe ondertoon aan die gereg verleen. Gerookte
Spaanse paprika is vrylik beskikbaar by enige van die groot kettingwinkels.
© RS Young,
2017
Pan Fried Chicken Livers in a Tangy
Barbeque Sauce
The trouble with almost all barbeque
sauces is that they very seldom taste – or even provide the illusion – of
something prepared over a hardwood fire. Maybe I’m too literal in my interpretation
of the name, but really: BARBEQUE sauce?
Maybe barbeque-COMPLIMENTARY sauce would’ve been more accurate – though it definitely
rolls reluctantly of the tongue.
Everyone is familiar with liver’s rich,
metallic taste and unusual texture. Subsequently it quickly becomes ‘just too
much’ on the plate and we grow bored with the one dimensional taste. Those
characteristics make chicken livers (in particular) an ideal candidate for “gussying
up”. Not that it minds being improved, since it is totally confidant that it
will not lose the spotlight in any dish, unless the cook goes overboard
mightily.
Occasionally a craving for something
savoury, sweetish, smoky and tangy gets the better of me. Therefore: pan fried
chicken livers with barbeque-complimentary sauce – sufficiently fancy (and
supremely self-confident) to carry dinner by itself.
Recipe
yields:
|
Total
time required:
|
2 Portions
|
± 45 minutes
|
Ingredients:
For the barbeque sauce:
|
|
Wellington’s
Tomato Sauce, the new, thicker recipe
|
75ml
|
Cold
water
|
60ml
|
Safari
cider vinegar
|
10ml
|
Worcestershire
sauce
|
45ml
|
Brown
sugar
|
30ml
|
Salt
|
10ml
|
Corn
flour (Maizena)
|
5ml
|
Smokes
Spanish paprika
|
2.5ml
|
Cayenne
pepper
|
1.25ml
|
For the livers:
|
|
Chicken
livers
|
500g
|
Robertsons
Barbeque Spice
|
10ml
|
Robertsons
Oreganum
|
5ml
|
Sunflower
oil
|
15ml
|
Medium
sized onions, diced
|
2
|
Chopped
garlic
|
15ml
|
Sunflower
oil
|
30ml
|
Brown
sugar
|
15ml
|
Fresh
or sour cream
|
15ml
|
Method:
1.
Defrost the frozen chicken livers overnight in a refrigerator.
2.
Start with the barbeque sauce: Mix all the ingredients, except the
cream, in a glass or plastic bowl. Stir thoroughly, cover and set aside for the
time being.
3.
Next, the livers: Wash thoroughly under cold, running water in a
strainer and shake dry. Transfer the livers to a cutting board and carefully
remove any gall bladders. Also cut away any membranes or tubes that may be
present. Divide the large, whole livers in half by separating it where the two
lobes meet. Wash the livers a second time and place it in a clean glass or
plastic bowl. Sprinkle the barbeque spice and origanum over and mix well. Cover
with a plate or dish cloth and also set aside for the time being.
4.
Dice the onions into approximately pea sized cubes. Add the chopped
garlic and set aside temporarily.
5.
Add 15ml oil in a medium frying pan or pot and add all the flavoured
livers in one batch. Spread it out into an even layer over the bottom of the
pan and fry for 2 minutes over medium high heat WITHOUT stirring. Use a thin
bladed egg lifter to turn the livers. Fry for another 2 minutes on the other
side. Move any large pieces aside that still look bloody and remove the rest of
the livers to a heat proof bowl and keep warm. Turn the remaining livers in the
pan and fry – with regular turning – until any bloodiness disappeared,
approximately 2 minutes longer. Add to the rest of the livers.
6.
Add the last 30 ml sunflower oil to the same pan or pot and add the
onion and garlic. Sauté the onions over medium high heat until soft, ‘dry’ and
glassy. Add 15ml brown sugar to accelerate the caramelizing process, and stir
very well. Turn the heat down to medium and sauté until the onions are thoroughly
browned but not burned or charred. This process will take 12 – 15 minutes. Stir
the onions almost continuously, as it burns very easily at this point.
7. Turn the heat down to low and add the
reserved barbeque sauce to the caramelized onions. Stir thoroughly and scrape
up any bits clinging to the bottom of the pan. Add the livers, and any
collected juices, and stir through carefully. Leave to simmer for 2 – 3
minutes.
8.
Remove from the heat and add the cream. Stir through and leave for 3 – 4
minutes for the flavours to develop. Transfer to a serving dish and place it on
the dinner table to general acclaim.
Comments:
· Serve with buttery gnocchi (with a slash of dried basil mixed in) and steamed fresh, or frozen, garden peas. An unwooded Chardonnay will go well with the sweetish, tangy smokiness of the sauce and the richness of the liver.
· Do not substitute the Smoked Spanish paprika with ordinary paprika as it will introduce a jarring undertone to the dish. Smoked Spanish paprika is freely available in all the major chain stores.
· Serve with buttery gnocchi (with a slash of dried basil mixed in) and steamed fresh, or frozen, garden peas. An unwooded Chardonnay will go well with the sweetish, tangy smokiness of the sauce and the richness of the liver.
· Do not substitute the Smoked Spanish paprika with ordinary paprika as it will introduce a jarring undertone to the dish. Smoked Spanish paprika is freely available in all the major chain stores.
© RS Young,
2017
