For this recipe I have made some of my own vol- au-vents - see my recipe here.
I have filled these with chicken livers however if you do not like these, you could use pulled chicken, and I have served them with field mushrooms in what I believe to be, Brazilian spices.
Preparation Time: 25 minutes
Cooking Time: 25 minutes plus 30 standing time
Serves: 2 - 3
Ingredients For the liver 6 vol-au-vent cases
1 tbsp butter
250 g chicken livers, chopped
½ cup onion, chopped
125 g bacon pieces
¼ cup parsley, chopped
¼ cup red capsicum
¼ cup green capsicum
1 tbsp brandy
For the mushrooms 2 large mushrooms, flat ones, trimmed
1 garlic clove, crushed
½ lime, juiced
1 tbsp olive oil
For the Brazilian spices ¼ tsp paprika
¼ tsp cumin
¼ tsp coriander, ground
¼ tsp chili flakes
Dash of allspice
Method For the mushrooms
Make these first as they need "resting" for about 30 minutes.
Cut the mushrooms into quarters and mix with the garlic, lime juice and olive oil.
Add some salt and pepper, and leave to marinate for 20 minutes.
Combine all the spices together.
Toss the spices through the mushrooms, and allow to stand for a further 10 minutes.
Put the mushrooms on a preheated grill, or barbecue and grill.
Turn them around frequently, until they are a golden brown colour.
For the livers
Cook the bacon pieces for about five minutes and then add the butter and onion for a few minutes more.
Add the chicken livers and fry for about 4 - 5 minutes or until they are slightly browned.
Stir in the parsley, capsicums and brandy, and simmer for a few minutes only.
Put them into the vol-au-vent cases and then into the oven for about 10 minutes or until heated through. Do not overcook or they will be dry.
Put some extra parsley on top before serving (optional).