as many of my regular readers will know I have recently been using my considerable Persuaders knowledge as an event consultant at Gunby Hall… and we had our first big event last night, an open-air production of Cranford by the brilliantly talented players from the Chaperhouse Theatre Company… the production took pace on the formal lawn with the Hall itself as a backdrop… and even though it rained all day, a mere half-an-hour before the guests arrived the sun came out and it remained dry for the entire performance… it was a great success and we plan to have many more…
… and just as I heave a huge sigh of relief i now have to prepare for Gunby’s first Wedding Fair taking place next Sunday…!
… today was all about being at home, finding time to centre myself and eating lots of comfort food and this hearty, warming stew hit the spot perfectly…
vegetable stew with pan-fried chicken livers
the stew includes some wonderfully rich mixed lentils and peas which need a pre-soak, i’ve also gone for chicken livers here as an added extra because i’m treating myself but the stew is actually 100% vegetarian… feel free to leave out the velvety goodness of the chicken liver should you wish!…
1 onion – chopped
2 cloves of garlic – chopped
1 medium hot chilli – finely chopped
1 medium carrot – chopped
2 sticks of celery – chopped
1 small leek – chopped
a handful of green beans – chopped
half a small savoy cabbage – finely chopped
1 tin of chopped tomatoes
1 cup of pre-soaked lentils and peas
1/2 pint vegetable stock
1/2 glass of white wine
salt and pepper and fresh herbs
1 packet of chicken livers (optional)
– saute the onions in olive oil and butter until soft, then add the rest of the vegetables apart from the cabbage and let them gently sweat and soften
– add the tinned tomatoes, wine, stock and pre-soaked lentils and peas and also the cabbage and let the whole thing gently bubble away for at least 2 hours… this really is the kind of dish that is better made the day before you want to eat it…
– if you’re going for the added chicken livers, simply flash fry them in butter, add plenty of salt and pepper. The livers should be dark and crispy on the outside and slightly pink within… float them on the stew like naughty little dumplings!
eat and of course, enjoy!
Dom, Gunby Hall is stunning and a show stealer! I'm happy to hear you had a lovely evening!
Your stew looks absolutely delicious! Thanks for sharing a great recipe!
I grew up eating chicken livers (my father is Italian) but have never had them in a stew so to speak. This sounds wonderful and would be nice for my husband and I to have some evening by the fireplace. Your Hall is spectacular and how lucky are you to get to go there and work!! On another note. I can't stop looking at your header. Your kitchen is so lovely.
Love chicken liver and have not prepared them in a long time; great recipe. Your kitchen header is a delight.
Rita
What a stunning stew, love the sound of it. Have though admittedly never considered adding chicken livers, love the idea.
Just the dish for this summer 🙂
What a wonderful dish! I love chicken livers.
Hi,
Delicious – I'm looking forward to trying this recipe!
Your new kitchen looks very swanky indeed!
Celia
Oh my God, your kitchen is so so stunning!!! I am so jealous.xxxx
Sounds just right for Autumn, lovely……and chicken livers are so underused it is nice to see a recipe for them!
Karen
Such a lovely dish for the approaching cooler weather. It sounds like the event was successful, and your kitchen is a work if art. Life is good!
I wish you continued good fortune with your events. And I can't tell you how much I love chicken livers. I like to saute mine coated in paprika.
Autumn must be coming … the stews are starting to appear in the blogs … this one looks a charmer! Love the crisped chicken liver addition!
And 'Cranford' … loved the BBC series … what a bunch of fun biddies running things in that little village! And that poor sweet doctor having to run their gauntlet! Ha!
I should really try chicken livers – such a little girl about them!
xx
Dom…. what's going on? This looks like something I might have cooked. Don't get me wrong; I'd be more than happy to eat or to have cooked this – very much my kind of thing.
It's just; well you're normally so much more elegant 😉
Delighted the event went so well – you were so lucky with the weather!
Love the stew – I've only ever used chicken livers for pate, you live and you learn!!!
How exciting on the event and I'm glad to hear it went well!
I grew up eating chicken livers.. my friends used to think I was crazy for liking them so much… look what they miss out on!!! lol
Congratulations Dom – hope Gunby Hall events go from strength to strength.