How To Make Chicken Livers And Cauliflower Puree

Chicken Livers and Cauliflower Puree Recipe. A delicious dish for meat lovers out there with a tasty Cauliflower puree. Experience our Chicken Livers and Cauliflower Puree recipe.
Step 1:
You will need

* 500 g chicken livers , cleaned
* 1 ltr apple juice
* 2 Tbsp sugar
* 500 g cauliflower , cut into small bits
* 300 ml heavy cream
* 1 Tbsp honey
* 1 spring onion , sliced
* 60 ml vegetable oil
* salt and pepper
* 1 frying pan
* tongs
* 2 saucepans
* 1 sieve
* 2 trays
* 1 blender
* 1 spoon
* 2 bowls

Step 2:
Prepare the glaze
Place a saucepan on a medium heat, add the apple juice and the sugar and bring to a boil. Boil until most of the liquid has evaporated and it becomes syrupy. This will take about 20 minutes.
Step 3:
Prepare the cauliflower
Place the other saucepan on the heat and add the pieces of cauliflower. Pour in enough water to cover the cauliflower, bring to the boil and cook for 3 minutes. Take the sieve, strain the water away and return the cauliflower to the pan.
Step 4:
Cook the cauliflower in cream
Place the saucepan with the cauliflower back on the heat and pour in the cream. Bring it to a simmer and cook until it becomes really soft then, remove from the heat.
Step 5:
Make the purée
Scoop about half of the cauliflower into the blender, leaving the cream in the pan. Secure the lid and blend for a minute or so until you have a fine purée. Transfer it into a bowl, and repeat with the second half of cauliflower. Finally, season with salt, add the honey and stir well to ensure the flavours are combined.
Step 6:
Check the glaze
By this time the glaze should be done. Stir and check if it has reached a syrupy consistency. If it has reduced too much and is too thick, add a few drops of water to it and stir. Place a spoon into a small bowl and pour in the glaze. The glaze is very hot and putting the spoon in the bowl avoids the possibility of the glass breaking.
Step 7:
Sear and glaze the chicken livers
Place the frying pan on a high heat and, when hot, add 3 tbsp of vegetable oil. Add the chicken livers and season with salt and pepper. Cook for about a minute, turn them over and cook the other side for 2 minutes. Next, add the spring onions, 2 tbsp of the glaze, toss together and turn off the heat.
Step 8:
Serve the chicken livers
Take an individual serving plate, put few spoons of purée in the middle and arrange the chicken livers. Spoon over a few of the spring onions and for the finishing touch, drizzle on a little of the cooking juice from the frying pan. Serve.