[ad_1]   Ingredients 500g Chicken Livers1 Tblsp Chilli Flakes1/2 Tin Coconut Milk1 Tblsp Cooking Oil2 Sprigs Curry Leaves1 Tsp Curry Powder3 cloves Garlic (Finely chopped)1 X 1″ Piece Ginger 1 Leek 1 Tblsp Lemon Juice 1 Red Capsicum Salt to taste How Wash, trim and dry the Chicken Livers. Lightly `dry fry’ the Chicken Livers with no oil for about 3-4 minutes. When fried, add the Oil, Lemon Juice and Salt to taste. Stir the mixture gently to mix. Then add the balance ingredients and cook lightly and serve immediately. Enjoy [ad_2] Source link ...

[ad_1] Ingredients 1 Tsp Cinnamon powder300 ml Cream2-3 Egg Yolks1 Tsp Ginger 1 Quince 1 cupSugar Preparation Wash the Quince and peel off the skin with a Potato Peeler. Cut into small pieces and grate in a food processor. Add the Sugar, mix well and boil in 1 cup of Water over medium heat. Add the Cinnamon Powder and Ginger and mix well. While the mixture is boiling, add the Egg Yolks to the Cream, beat well to make a custard. Pour and mix the Custard well into the Quince mixture.When done, either use Butter or Cooking Oil Spray to `butter’ a pudding pan. Pour the entire mixture into the `buttered’ dish and bake for about 30-45 minutes at 150o to 200o Check that the Pudding is baked and the middle is not hard.When done, remove from oven and garnish with some Cherries. Enjoy. [ad_2] Source link ...