Chicken Liver-filled focaccine "braaibroodjie"


braai,braai recipes,food24 nextgen, food24, chicke

Ingredients 24
Servings 4
Time 40 mins

Ingredients

  • Focaccine:
  • 1
    tsp
    white sugar
  • 10
    g
    instant dry yeast (one packet)
  • 84
    ml
    tempered water
  • 2
    c
    all purpose flour
  • 2
    Tbs
    olive oil
  • rough salt (for topping)
  • 3
    sprig
    thyme (roughly chopped)
  • Chicken liver filling:
  • 500
    g
    chicken livers
  • 1
    medium onion finely chopped
  • 50
    ml
    oil
  • 200
    ml
    beer
  • 120
    g
    black bean sauce
  • 60
    ml
    spicy fruit chutney
  • 3
    g
    of dried red chili flakes
  • 2
    sprig
    stalks of finely chopped thyme
  • 1/2
    tsp
    ground cumin
  • Tzatziki:
  • 130
    g
    grated cucumber (seeds removed)
  • 160
    g
    double cream yogurt
  • lime juice
  • salt
  • black-pepper
 

Method

1hr
 

Focaccine (best made a day in advance):

Preheat the oven to 200°c.

In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 50 minutes.

Knock down the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and cut out round disk from the sheet (the size of your "braai broodjie"), place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

Bake disks in preheated oven for 10 to 15 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker on the outside, you may have to wait 15-20 minutes.

Leave to cool down at room temperature, seal in airtight container till it’s time to braai.

Chicken liver filling:
Clean livers very well (scrape all fat and coatings off, rinse well until not slippery).

Cut livers into small pieces (2-3 cm)

Mix all ingredients except onions together.

Marinate in closed container at room temperature while you fry off the onions in a hot cast iron pan on a medium to hot fire.

Once onions are cooked (translucent yet crispy) add the rest of the ingredients and cook, stirring often until livers are cooked through and sauce is sticky.

Tzatziki:
Combine all ingredients and season to taste.

Assembly: 
When livers are cooked and sauce is sticky, heat the focaccine disk on the grill over the fire.

Once heated assemble a "braai broodjie" from the braai, by placing some liver filling on a focaccine disk and placing another disk on top. You can either spread some simple Tzatziki on your "braai broodjie" or use it as a dipping sauce on the side. Enjoy!

braai,braai recipes,food24 nextgen, food24, chicke


Recipe by Nina Joubert of The Institute of Culinary Arts.


Read more about our
NextGen competition and see all the brilliant baking, chocolate, low carb, Easter and modern braai recipe entries!

Also try these recipes:

Peri peri chicken
Easy biltong bread
Peri-peri chicken livers

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Read more on: braai  |  liver  |  braai recipes  |  food24 nextgen  |  chicken  |  food24  |  bread  |  recipes
 

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