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CDWM SA - Ep.13 - Yvette's - Starter

Yvette’s Chicken Liver & Prawn 'Hot or Not' with Parmesan Bruschetta

Ingredients

Serves: 4-6 people

Preparation time: Liver/prawn 45 min, Bruschetta 30 min

Chicken livers

  • 800 g chicken livers
  • 2 onions, diced
  • 4 cloves garlic, finely chopped
  • 2 tbsp butter
  • 1/2 bunch coriander, roughly chopped
  • 1 green pepper, diced
  • 1 red pepper, diced

Prawns (vegetarian)

  • 1 kg prawns
  • 2 onions, diced
  • 4 cloves garlic, finely chopped
  • 300 g cream
  • 4-5 tomatoes, diced
  • 2 lemons, juiced
  • pinch spices

Bruschetta with parmesan

  • 1 loaf bruschetta
  • 4 tomatoes, diced
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 500 g parmesan cheese
  • 4 tbsp olive oil
  • salt and pepper

Preparation method

Chicken livers

  • Brown chicken livers in butter. Remove from pan and set aside.
  • Add chopped onion, garlic and peppers to pan and cook.
  • Add livers to pan, then chopped coriander and spices. Mix together.
  • Optional: Add hot sauce for extra heat.

Prawns (vegetarian)

  • Clean and season prawns. Set aside.
  • Make sauce: Fry onions, garlic and spice. Add tomatoes and cook through. Stir in cream.
  • Add prawns, lemon and coriander 10 min before serving.
  • Optional: Add hot sauce for extra heat.

Bruschetta with parmesan

  • Slice bruschetta.
  • In bowl, mix together tomato, onion, garlic and olive oil. Season with salt and pepper, to taste.
  • Make parmesan crisps.
  • Pile tomato mixture onto bruschetta and top with a parmesan crisp.