English Translation
Provided Below.
Hierdie is een van my ‘avontuur’ resepte. Af en toe tref ‘n begeesterdheid
om iets buite-die-gewone te doen. Hier is een so ‘n resultaat. Die kombinasie
van soterende uie, groenrissie en komyn (en gewoonlik ook brandrissie) is ‘n
standaard Noord Afrikaanse fondament vir baie vleisresepte vanuit daardie deel
van die wêreld. Suurlemoen, tiemie en roosmaryn is weer ‘n klasiek Griekse samestelling.
Room en varsgemaalde swartpeper?: so doodgewoon Frans soos baguettes en Bordeaux rooiwyn.
Ons gereggie het min en eenvoudige, dog eerlike, bestandele. Boonop
slaan dit vinnig aanmekaar as die voorbereiding eers afgehandel is. Die
eiergeel en room sorg vir ‘n gladde en egalige sous wat die kenmerkende smaak
van lewer ‘n effe temper en die geheel harmonieus saambind. Die gepreserveerde
suurlemoenskil stukkies sorg vir onvoorspelbare oomblikke van opwinding as
daardie afgeronde, diep-suurlemoen kartetse tussen die tanne bars en die
dowwerige, aardse smaak van lewertjies momenteel oorrompel en prontuit vra:
“Waar’s jou mamma?”
|
Resep
lewer:
|
Hoeveel
tyd?:
|
|
2 Porsies
|
± 45 minute
|
Bestandele:
|
|
|
|
Hoenderlewertjies, ontdooi
en skoon gewas
|
500g
|
|
Droë witwyn
|
100
ml
|
|
Gedroogde roosmaryn
|
2.5
ml
|
|
Gedroogde tiemie
|
2.5
ml
|
|
|
|
|
Medium uie, klein blokkies
gekap
|
2
|
|
Soet groenrissie, klein
blokkies gekap
|
1
|
|
Sonneblomolie
|
30
ml
|
|
|
|
|
Eiergeel van ‘n ekstra
groot eier
|
1
|
|
Vars room
|
30
ml
|
|
Fyn gekapte knoffel
|
10
ml
|
|
Varsgemaalde swartpeper
|
1.2
ml
|
|
Sout
|
5
ml
|
|
Gepreserveerde
suurlemoenskil, grof gekap
|
½
Suurlemoen
|
Metode:
1.
Marineer die lewertjies: Meng die lewertjies, roosmaryn, tiemie en
witwyn saam in ‘n glas- of plastiekkom. Laat dit eenkant staan, bedek, om vir
30 minute by kamertemperatuur te marineer.
2. Kap die suurlemoenskil: Was ‘n
gepreserveerde suurlemoen kwart versigtig af onder lopende water. Krap die
vrugpulp met ‘n teelepel weg vanaf die skil. Gooi die pulp weg. Was die skil
weer onder lopende water. Droog dit af en sny dit in blokkies, omtrent 1cm x
1cm. Plaas die skil in ‘n kommetjie en bedek met ‘n halwe koppie kookwater.
Laat dit eenkant staan om te ontsout.
3. Soteer die gekapte uie,
groenrissie en olie saam in ‘n redelike groot pan oor medium hitte. Voeg die
marineerende hoenderlewertjies, wyn en al, by die pan sodra die uie begin bruin
braai. Draai die hitte effe af en soteer die lewertjies versigtig sodat dit nie
opbreek nie.
4. Dreineer die suurlemoenskil
stukke en meng dit in ‘n kommetjie saam met die eiergeel, room, knoffel en swartpeper.
Hou die sout voorlopig eenkant.
5. Strooi die sout oor die
lewertjies sodra die meeste van die wyn afgekook het en die lewertjies nie meer
‘n bloederigheidjie afgooi nie. Dit is in orde as die lewertjies op hierdie
punt binne-in nog effe pienkerig. Dit is belangrik dat ‘n klein bietjie
souserigheid nog oor is in die pan en dat die lewertjies nie droog braai nie.
6. Draai die hitte af na laag en
voeg die eiergeel, room, peper en suurlemoenskil mengsel by die lewertjies.
Roer versigtig en deeglik deur en verwyder onmiddelik vanaf die hitte. Die
eiergeel mag dalk skif as die pan inhoud begin kook.
7. Skep onmiddelik op en bedien
saam met ‘n neutrale stysel soos spaghetti of kapok aartappels. Soutpampoen en
gestoomde ertjies huppel gemoedelik saam in die bospaadjie af.
Kommentaar:
·
Die sout word apart bygevoeg omdat dit die rou eiergeel sal
laat skif as dit by die room en eiergeel mengsel ingemeng word.
·
Bedien die gereg met ‘n ligte, semi soet witwyn soos ‘n Blanc
de blanc, Columbard of selfs ‘n droë, yskoue Rosé.
© RS Young,
2017
‘Fusion’ Style Chicken Liver with White Wine and
Pickled Lemon Peel
This dish is one of my ‘adventure’ recipes. Sometimes a certain enthusiasm
takes hold to do something out of the ordinary. This is one of those results.
The combination of frying onion, green pepper and cumin (and usually chilli’s
as well) is a standard North African foundation for many of the savoury meat
dishes from that region. Lemon, thyme and rosemary again are a classic Greek union.
Cream and freshly ground black pepper? As strikingly ordinary French as baguettes and Bordeaux red wine.
Our dish consists of only a few and simple, though honest, ingredients.
Additionally, it comes together in an agreeably fast process once the
preparations are completed. The egg yolk and cream yield a smooth, even sauce
that tempers the characteristic chicken liver taste somewhat, and harmoniously
binds the other components into a whole. The pickled lemon peel provides
unpredictable moments of excitement when those rounded; deep lemony flavour
bombs burst in the mouth and promptly overwhelms the earthy, dullish taste of
the liver, brazenly demanding: “Who’s your daddy?”
|
Recipe
yields:
|
Total
preparation time:
|
|
2 Portions
|
± 45 minutes
|
Ingredients:
|
|
|
|
Chicken livers, defrosted
and thoroughly washed
|
500g
|
|
Dry white wine
|
100
ml
|
|
Dried rosemary
|
2.5
ml
|
|
Dried thyme
|
2.5
ml
|
|
|
|
|
Medium onions, finely diced
|
2
|
|
Green bell pepper, finely
diced
|
1
|
|
Sunflower oil
|
30
ml
|
|
|
|
|
Egg yolk from an extra
large egg
|
1
|
|
Fresh cream
|
30
ml
|
|
Finely chopped garlic
|
10
ml
|
|
Freshly ground black pepper
|
1.2
ml
|
|
Salt
|
5
ml
|
|
Pickled lemon peel, rough
chopped
|
½
Lemon
|
Method:
1.
Marinate the livers: Mix the livers, rosemary, thyme and wine in a glass
or plastic bowl. Cover and set aside for 30 minutes to marinate at room
temperature.
2. Chop the lemon peel: Rinse a
preserved lemon quarter thoroughly under running water. Use a teaspoon to
scrape the fruit pulp away from the peel. Discard the pulp. Rinse the peel gain
under running water. Pat dry and cut into squares, approximately 1cm x 1cm in
size. Transfer to a bowl and cover with half a cup of boiling water. Set aside
to desalt the peel.
3. Sauté the diced onion, bell
pepper and oil in a suitable sized pan over medium heat. Add the marinating livers,
including all the liquid, to the pan when the onions start browning. Turn the
heat down and carefully sauté the livers without breaking them apart.
4. Drain the lemon peel pieces and
mix it in a small bowl with the egg yolk, cream, garlic and black pepper. Keep
the salt apart for the time being.
5. Sprinkle the salt over the
livers when most of the liquid has boiled off and the livers stop weeping watery
blood. It is in order if the livers are still pinkish on the inside at this
point. It is important that a small quantity of sauce remains and that the
livers do not cook dry.
6. Adjust the heat down to low and
add the egg yolk, cream, pepper and lemon peel mixture. Stir through carefully,
but thoroughly and immediately remove from the heat. The egg yolk may curdle id
the contents of the pan starts to boil.
7. Dish up immediately and serve
with a neutral flavour starch such as spaghetti or mashed potatoes. Savoury
pumpkin and steamed garden peas will complacently skip along down the forest
foot path.
Comments:
·
The salt is added separately as it will cause the proteins in
the uncooked egg yolk to denature and separate if it is added to the yolk and
cream mixture.
·
Serve the dish with a light, semi sweet white wine such as Blanc
de Blanc, Columbard or even an ice cold, dry Rosé.
© RS Young,
2017
