40 min cooking time
15 min preparation time
Serves 6
Ingredients
500 g chicken livers, cleaned
Salt and freshly ground black pepper
15 ml Clover Mooi River Salted Choice Butter, melted
To Serve
6 – 8 slices of bread
Clover Mooi River Butter (optional)
Sauce
15 ml Clover Mooi River Butter
1 small onion, peeled and coarsely chopped
1 leek, thoroughly cleaned and sliced
5 ml chopped or crushed garlic (1 clove)
or
2 ml garlic and herb seasoning
5 ml paprika
1 – 2 ml cayenne pepper or chilli powder
2 ml chicken stock powder
15 ml tomato paste
1 bay leaf
100 ml dry white wine or water 100 ml
Clover Sour Cream
15 ml cake flour
100 ml additional water

Method
- Place the livers into an ovenproof dish, sprinkle and toss with the butter, salt and pepper and cook at 180°C for about 20 minutes or until firm and lightly browned.
- Place the butter, onion, leek and garlic into a saucepan and cook gently until softened. Add the paprika, cayenne pepper or chilli powder, stock powder, tomato paste, bay leaf and wine and bring to boil. Simmer for 3 minutes.
- Mix the cream, cake flour and water, stir into the saucepan and simmer until thickened. Add the chicken livers and simmer for 8 – 10 minutes.
- Make the toast while the sauce is simmering, spread with butter if preferred, cut into triangles and serve with the hot livers and sauce.