English Translation Provided Below
Hiermee ‘n reseppie ter stawing van ‘n
gerug dat die nederige hoenderlewertjie ook sy manelpak kan afstof, uit die kas
klim en gemoedelik kan gaan uithang saam met hogere geselskap by die opera.
Hoenderlewertjies raak egter nie maklik voorbarig of verwaand nie, hul aardsheid
laat dit nie juis toe nie.
Die fênsie, effe tong in die kies titel is
myne. Die bourguignonne behandeling is ‘n ou Franse kombuis tegniek waar ‘n proteïn voorberei word in (of met)
rooiwyn en aangevul word met spek (of gepekelde vark), sampioene en uie. Dit
kan ook – minder gereeld – verwys na resepte in die kookstyl van die Boergondië
streek.
Hierdie gereg is ideaal vir jou avontuurlustige
tafelgenote wat hierdie draak steek met hogere Franse cuisine sal waardeer. Bedien dit met Marokkaanse styl koes-koes of
ryk, room belaaide kapok aartappels en ‘n volskaalse Bordeaux styl rooie in jou
glas.
Resep
lewer:
|
Hoeveel
tyd?:
|
4 Porsies
|
± 120 minute
|
Spesiale
Toerusting Benodig:
1
x Spiraaltipe draadklopper
Bestandele:
Grof gekapte buikspek (streaky bacon)
|
200
g
|
Wit sampioene, dik skywe
gesny
|
500
g
|
Medium grootte uie
|
4
|
Hoenderlewertjies
|
1
Kg
|
Cabernet sauvignon rooiwyn
|
250
ml
|
Groot lourier blare
|
5
|
Sonneblomolie
|
15
ml + 30 ml
|
Witsuiker
|
30
ml
|
Gekapte knoffel
|
15
ml
|
Meelblom (Maizena)
|
15
ml
|
Robertsons Braai
Speserye (Barbeque Spice)
|
15
ml
|
Sout
|
15
ml
|
Mosterd poeier
|
5
ml
|
Gedroogde oreganum
|
5
ml
|
Fyn swart peper
|
2.5
ml
|
Vars of suurroom
|
60
ml
|
Koue water
|
60
ml + 60 ml
|
Metode:
1.
Begin met die ontdooide lewertjies: Ontdooi die gevriesde lewertjies
oornag in ‘n yskas vir die beste resultate.Was dit deeglik onder lopende water
in ‘n vergietis en skud goed droog. Verskuif 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 glas of plastiek
kom. Vermy metaal houers met rou lewer.
2.
Halveer die uie oorlangs. Gebruik ‘n skerp, dunlem nutsmessie om die uie
helftes vanaf die stingel kant in dun skywe te sny – omtrent vuurhoutjie dikte.
Dit is moeilik om sulke dun snitte met ‘n chefs mes te sny. Dun snitte
karamelliseer vinniger en meer egalig as dikker snitte.
3.
Braai die buikspek en eerste, 15ml porsie olie oor medium hitte in ‘n
groot soteerpan tot bros en bruin. Skep die spek uit met ‘n gaatjieslepel en
hou dit eenkant tot benodig. Moenie die olie in die pan uitgooi nie.
4.
Soteer die sampioene oor hoë hitte in die spek se vet totdat dit goed verbruin
en leeragtig is. Krap soveel moontlik van die aanbrandseltjies op vanaf die
panbodem sodra die sampioene hul vloeistof begin afgooi. Die sampioene gaan al
die vet absorbeer. Skep die sampioene uit en in by die gebraaide spek.
5.
Giet die laaste, 30ml olie in die pan en verhit oor medium hoë hitte.
‘Rol’ die pan sodat die bodem goed bedek is met die olie en voeg die uie by. Soteer
die uie oor medium hoë hitte totdat dit ‘droog’, sag en glasig is. Voeg die witsuiker
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 15 – 20 minute neem om
die uie te karamelliseer. Roer die uie gereeld deur want dit brand aan in ‘n
oogwink. Skep die gekaramelliseerde uie uit en in by die sampioene en spek. Hou
warm eenkant.
6.
Voeg die lewertjies in een lot by en sprei dit uit in ‘n egalige laag
oor die pan se bodem. Braai vir 2 minute oor hoë hitte SONDER om dit te roer.
Gebruik ‘n dunlem eierspaan en draai die lewertjies om. Braai vir ‘n verdere 2
minute aan die ander kant. Draai die hitte af na medium en skuif die groot
stukke wat nog bloederig lyk, na een kant in die pan en skep die res van die
lewertjies uit en oor die uie, spek en sampioene. Draai die agtergeblewe stukke
om en braai dit vir ‘n verdere 30 sekondes. Skep uit en in by die res.
7.
Plaas die pan terug op die hitte en draai die hitte aan na hoog. Skink
die rooiwyn en lourierblare in die pan en roer deur. Gebruik die spiraaltipe draadklopper
om die rooiwyn aanhoudend te roer en enige aanbrandseltjies op die bodem, en
teen die kante, van die pan op te tel. Kook die rooiwyn af totdat daar omtrent 50
% vloeistof oor is in die pan. Stel die hitte af na laag.
8. Meng die gekapte knoffel,
meelblom, speserye, kruie, room en sout met die eerste porsie water in ‘n
geskikte kommetjie. Klop deeglik om te meng. Voeg die mengsel by die afgekookte
wyn en roer totdat die sous begin prut en verdik. Moenie die lourier blare
verwyder nie.
9. Plaas die spek, sampioene, uie
en lewertjies terug in die pan by die verdikkende wynsous. Roer versigtig, dog
deeglik deur met ‘n houtlepel sodat die lewertjies heel bly. Voeg die tweede
porsie water ook by, indien nodig.
10. Plaas ‘n deksel op die pan en
laat die inhoud warm word totdat dit begin prut. Skakel onmiddelik die hitte
af. Roer ‘n laaste keer versigtig deur en verwyder die lourier blare. Laat rus die
gereg vir 5 minute sodat die geure kan ontwikkel.
Kommentaar:
·
Bedien hierdie gereg as ‘n volwaardige hoofmaal met jou beste
linne, silwer eetgerei en fyn kristal.
© RS Young,
2017
Chicken
Livers Bourguignonne
A little recipe to confirm the rumour that
the humble chicken liver can indeed dust of its tuxedo, climb out of the closet
and jovially proceed to join illustrious company at the opera with great
bonhomie. However, chicken liver does not easily become forward or snooty, its earthy
nature does not readily allow this.
The fancy, somewhat tongue in the cheek
title is my own. The bourguignonne
treatment is an old French culinary technique where a protein is prepared with
(or in) red wine, supported with bacon (or salted pork), mushrooms and onions.
Less frequently it also refers to recipes in the culinary style of the Burgundy
region.
This dish is ideal for your more
adventurous dinner table companions who will appreciate the somewhat irreverent
jab at haute French Cuisine. Serve
the dish with Moroccan style couscous or cream laden mashed potatoes and a full
sized Bordeaux red in your goblet.
Recipe
yields:
|
Preparation
time:
|
4 Portions
|
± 120 minutes
|
Special
Equipment Required:
1
x Spiral type wire whisk
Ingredients:
Roughly chopped streaky
bacon
|
200
g
|
Thickly sliced white
mushrooms
|
500
g
|
Medium sized onions
|
4
|
Chicken livers
|
1
Kg
|
Cabernet sauvignon red
wine
|
250
ml
|
Large bay leaves
|
5
|
Sunflower oil
|
15
ml + 30 ml
|
White sugar
|
30
ml
|
Chopped garlic
|
15
ml
|
Corn flour (Maizena)
|
15
ml
|
Robertsons Barbeque
Spice
|
15
ml
|
Salt
|
15
ml
|
Mustard powder
|
5
ml
|
Dried oregano
|
5
ml
|
Fine black pepper
|
2.5
ml
|
Fresh or sour cream
|
60
ml
|
Cold water
|
60
ml + 60 ml
|
Method:
1.
Start with the chicken livers: For the best results, defrost the frozen
livers overnight in a refrigerator. Wash it thoroughly under running water in a
colander and shake dry. Transfer the livers to a cutting board and carefully
remove the gall bladders (if any are present) with a sharp, kitchen utility
knife. Also cut away any membranes and structures resembling tubes. Divide any
big, whole livers in half where the two lobes meet. Rinse the livers a second
time and place it in a glass or plastic bowl – don’t use a metal bowl.
2.
Halve the onions lengthwise. Use a sharp, thin bladed, kitchen utility
knife to cut the onions (starting at the stem end) into thin slices, approximately
as thick as a wooden match. It is difficult to cut such thin slices with a full
sized chef’s knife. Thinly sliced onion caramelizes faster and more uniformly
than thicker cuts.
3.
Fry the streaky bacon and first, 15ml portion of oil in a large sauté
pan until crisp and brown. Remove the bacon with a slotted spoon, retaining as
much as possible bacon fat, and put it aside until later. Do not discard the
bacon fat.
4.
Sauté the mushrooms in the bacon fat over high heat until it is
thoroughly browned and leathery. Scrape up as much as possible of the material
burned to the pan bottom once the mushrooms start rendering their juices. The
mushrooms will eventually absorb all the bacon fat. Transfer the fried
mushrooms to the cooked bacon.
5.
Pour the remaining 30ml oil into the same pan and heat over medium high
heat. ‘Roll’ the pan to fully cover the pan bottom with the hot oil and add the
onions. Sauté the onions until soft, ‘dry’ and translucent. Add the sugar and
mix well. Adjust the heat to medium and sauté the onions until properly browned,
but not charred. This will take approximately 15 – 20 minutes. Stir the onions
frequently as it char’s in the blink of an eye. Remove the caramelized onions
and transfer it to the bacon and mushrooms. Keep warm.
6.
Add the livers in one batch and spread it out into a uniform layer over
the pan bottom. Fry for 2 minutes over high heat WITHOUT stirring it. Use a
thin blade egg lifter and turn the livers. Fry for a further 2 minutes on the
other side as well. Adjust the heat down to medium and move the large pieces of
liver that still appears to be bloody to one side. Remove the rest of the
cooked livers and transfer it to the onions, mushrooms and bacon. Turn the
remaining pieces in the pan and sauté a further 30 seconds. Remove and put with
the rest of the livers.
7.
Put the pan back and adjust the heat to high. Pour in the red wine, add
the bay leaves and stir well. Use the spiral wire whisk to continuously stir
the wine and lift any residues clinging to the bottom of the pan. Boil the wine
down until ± 50 % of liquid remains. Adjust the heat down to low.
8. Mix the garlic, corn flour,
spices, herbs, cream, salt and first portion of water in a suitable bowl. Stir
thoroughly. Add this mixture to the reduced wine and stir until the sauce starts
to simmer and thicken. Do not remove the bay leaves.
9. Return the bacon, mushrooms and
livers to the pan and the thickening sauce. Stir through thoroughly, but
carefully with a wooden spoon so as not to break up the cooked livers. Add the
second portion of water, if necessary.
10. Put a lid on the pan and warm
the contents until it just starts to simmer. Immediately switch off the heat.
Stir a final time and remove the bay leaves. Allow the dish to rest 5 minutes
to develop the flavours an aroma.
Comment:
·
Serve this dish as a proper main meal along with your best
table linens, polished silver ware and finest crystal.
© RS Young,
2017
