SPICY CHICKEN LIVER AND MIXED VEGETABLE PIE
Serves: 4 – 6
2 tablespoons cooking oil
500 g chicken livers, cleaned
1 onion, finely diced
1 tablespoon Rajah All-in-One curry powder
1 cup frozen mixed vegetables
1 Knorrox chicken stock cube
1 cup water
2 teaspoons Robertsons mixed herbs
2 tablespoons Knorr brown onion soup
6 potatoes, boiled and mashed
½ cup cheddar cheese, grated
Preheat oven to 180°C.
Heat oil in a pan and fry the chicken livers until brown on the outside but still pink inside, then remove from the pan and set aside.
Add the onion to the pan and fry until soft then add the Rajah All-in-One Curry Powder and fry for 1 minute to release the flavour and aroma.
Add the frozen mixed vegetables, Knorrox Chicken Stock Cube, water and Robertsons Mixed Herbs to the pan and simmer for a few minutes until the vegetables are tender.
Mix the Knorr Brown Onion Soup with 4 tablespoons of water to form a smooth paste and add to the pan together with the chicken livers.
Allow to simmer for a few minutes to thicken then place the mixture into an oven-proof casserole dish.
Top with mashed potato and sprinkle with cheddar cheese then place into the oven and bake for 25 minutes or until the top is golden brown and the cheese has melted
PHOTO: Gillian Shannon
