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October 20, 2018

Campfire Cooking – Devilled Chicken Livers

Posted on December 17, 2013 by in Chicken, snacks

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campfire cooking

Campfire cooking is the best! I think I was born to rough it as they say! I love camping, love cooking on the open fire and the whole social aspect of it!

Campfire cooking does not have to be so complicated as  some people want to make it! It does not require designer gas contraptions or fashion statement braai rooms. It requires, wood, matches and food! Simple, just like our forefathers did it! I remember the years before I got married, I suffered from wanderlust and on a Friday when the school bell went and I said my goodbyes to the children, my car was all ready to go to some campsite on the Garden Route. On route I would stop for a chop (or two) a mushroom, a bun and a Coke. As soon as I arrived at my destination, I would light the fire. That is how simple campfire cooking can be!

campfire cooking


I bet many of you are already boasting a sun-kissed complexion and have set up camp in one of our most beautiful seaside camping sites. Enjoy! For me it is a no-no that dad sits outside by the fire while mom tries to make a salad or something in the tent or caravan. I like the chit-chat around the fire and it does not always have to be a braai with chops and sausages or ribs. It can be a simple potjie or even eggs on toast. Invest in a cast-iron pan and flat bottom pot, it will be the best investments ever. You will makes so many cherished memories in those vessels!

This starter is ideal for campfire cooking. All you need is a good sourdough bread, a few more ingredients and you are sorted! That is of course if  your family likes chicken livers…..

campfire cooking

Devilled Chicken Livers

serves 6

Ingredients

1 kg chicken livers

1 big onion – chopped

2 cloves garlic – chopped

5 ml smoked paprika

5 ml dry thyme

45 ml olive oil

juice and zest of 1 lemon

salt and pepper

250 ml cream

100 ml brandy

grated Parmesan  – optional

campfire cooking

Method

Heat a cast iron pan on the open fire or the stove. Add the olive oil and onion and fry until the onion is soft and translucent. Add the garlic,  smoked paprika and thyme! Saute for another minute or so. Add the chicken livers and fry them on both sides. When they are brown on the outside, but still pink on the inside, add the brandy and tip the pan so that you get some flames into your pan. This gives a lot of flavor to the livers. Add the lemon juice and zest as well as salt and pepper. Lastly add the cream and cook until the cream has reduced a little. While all this is happening, slice the sourdough bread and toast on a grid on the open fire. When the livers are done, serve on thick slices of toasted bread. Sprinkle a little grated Parmesan over the top! Campfire cooking at its best!

campfire cooking

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7 Responses to “Campfire Cooking – Devilled Chicken Livers”

  1. Annalie Meiboom 20 December 2013 at 8:28 am #

    Nina, where do one find smoked paprika? I have looked in Pick n Pay and other stores, but can only see paprika – not SMOKED paprika. Is it the same thing, or where can I buy it?

    • nerinatimm 21 December 2013 at 7:35 am #

      You can get it at Woolworths or I have seen it at PnP, it sells in a little red tin!

  2. Roenie 23 December 2013 at 3:45 pm #

    Square red tin with steel flip top. Tastes better.

  3. Zirkie 12 March 2014 at 7:18 pm #

    Ek is mal oor hoender lewertjies, maar my kinders eet dit ook glad nie. Jou fotos is pragtig!

  4. Bettie Döckel 16 February 2015 at 3:14 pm #

    dis ons aandete vanaand

  5. David 1 September 2017 at 7:51 pm #

    Dam you i am an insomniac and now i want to start cooking at 3 am. Such great recipes xx

    • nerinatimm 12 September 2017 at 11:57 am #

      Nothing wrong with cooking while you can’t sleep.


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