Blogger's Block

I just don't know what to say tonight - it's been one of those days. Busy the whole day; I haven't stopped, but I'll be darned if I've any idea what I've been doing with my time. Constructive? Fun? Not on my watch! So, in the absence of anything else to write about, let's proceed directly to what I cooked for dinner. It was lovely - I'll give it that - and the livers were cooked perfectly, despite my inner disquiet about frying and then poaching, but it has totally failed to cure my writer's block. It's hubby's night off, so maybe sharing a bottle of rosé will help. Ha! Well, it's an idea, at least...


Spiced Chicken Liver Pilaf

Cartons of frozen chicken livers vary between 100g-200g, depending on your butcher or supermarket, but are usually the size of a standard tub of cottage cheese. Don't lose sleep over it...

2 x cartons frozen chicken livers, defrosted
2 tbsp flour
butter
approx. 6 spring onions, chopped
500g brown basmati rice

2 tsp ground coriander

2 tsp ground cumin

1 tsp ground ginger

1/4 tsp cayenne pepper

4 cardamom pods

100g cashew nuts, chopped roughly

1 litre HOT chicken stock
chopped fresh parsley

Drain the chicken livers of any liquid and toss them in the flour. Fry, in a large pan, over a very high heat, just until sealed, and set aside. Add some more butterto the pan, then soften the spring onions and add the rice with the spices, stirring until the grains are coated in fat. Return the livers to the pan, stir in the chopped nuts and pour in the stock. Bring to the boil, then cover the pan and turn the heat right down. Cook for 15-20 minutes, until all the liquid has been absorbed, then fork through lots of chopped fresh parsley.