Quick Recipes and Easy

French Cooking Lesson

Mille Feuille of Sauteéd Chicken Livers with a
Brandy & Green Peppercorn sauce

1 part

v 3 8 x 8cm spring roll pastry sheets

v 120g cleaned & trimmed chicken livers

v 1 small tsp green peppercorns (in brine)

v 25ml brandy

v 200ml double cream

v salt & pepper


1. Pre-heat deep frying vegetable oil, and deep fry the spring roll pastry one at a time, until golden brown. Set aside to kitchen roll to absorb any excess oil.

2. Pre-heat a non stick frying pan until hot, add a tablespoon of vegetable oil, and panfry the chicken livers until golden brown on either side and pink in the middle (reasonably soft to touch).

3. Remove chicken livers from the frying pan, set aside on a plate. Add the green peppercorns to hot pan, pour in brandy and flame (this removes the bitterness of the alcohol).

4. Add the cream to the frying pan, and reduce until you have a sauce consistency. Gently add the chicken livers back into the frying pan and reheat them in the sauce and season well.

5. To plate up, place one of the sheets of spring roll pastry on a plate, cover with half the chicken livers, place the next sheet of spring roll pastry on top, and gently place the remaining chicken livers on top of that.

6. Carefully spoon the sauce over the chicken livers and around the plate, garnish with a small freshly chopped green herbs then place the last sheet of pastry on the top and serve.

It is that simple.

Jo-Ann Gaidosz is the founder of Active Gourmet Holidays, LLC,(

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