Warm Peri Peri Chicken Liver Salad
November 13, 2009 in Uncategorized
Let’s be honest – chicken livers taste fabulous but they are not exactly pretty food. It doesn’t matter what you do to them – they just aren’t visually exciting food. I definitely eat with my eyes first – so some edible flowers were on the menu last night. Durban is hot and steamy – we are hitting the “ON” button on our airconditioners already!! So salads in their various forms are already high up on the menu. This kind of platter eating is perfect for this weather. I served this salad with roasted baby brinjals and potatoes. Hubby had a poker night here last night so food needed to ready – served and devoured by 6.30pm.
I should just mention that i bought a 3kg bag of baby beetroot for R9,99 at Everfresh yesterday – and two bunches of asparagus for R10,00 – what value for money!!!!
INGREDIENTS
Chicken Livers
Rocket (or any robust leaves)
lightly poached asparagus spears – coated in garlic butter salt ant pepper
beetroot
grilled large brown mushrooms
edible flowers (optional)
On a large piece of tin foil – place the washed beetroot – whole garlic cloves some thyme – rosemary – dash of olive oil - and balsamic vinegar. Fold the sides up to make a parcel and roast at 220d for an hour and a half.
When they are cooked cut them and keep them aside WITH the roastig juices which you will pour over the salad as a dressing.
Poach the asparagus spears and coat them in garlic butter salt and pepper.
Grill some large brown mushrooms with garlic butter.
Marinate your chicken livers in lots of lemon juice – coriander powder – lots of crushed garlic – lots of peri peri -a few bay leaves – salt and pepper – put them in the fridge for about an hour.
Drain off the marinade – and keep it aside. Fry the livers in a medium to hot pan – don’t overcook them!!!!
You want soft juicy livers not dry bullets in your salad.
When you have finished cooking the livers (in batches – do not over crowd the pan) – add the marinade
to your frying pan and reduce.
Arrange the rocket – beetroot – mushrooms – asparagus over a platter – dot around the chicken livers and
decorate with the flowers (optional) finally pour over the reduced marinade and
serve with roasted potatoes.
Buon appetito!!!
