Warm chicken liver salad with hazelnuts and mango
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | Floz orange juice | |
| 100 | grams | Chicken livers |
| 100 | grams | Mooli; balls |
| 2½ | Floz hazelnut oil | |
| 2 | tablespoons | Balsamic vinegar |
| 1 | teaspoon | Chopped basil leaves |
| ½ | teaspoon | Chopped coriander leaves |
| 1 | Mango; sliced | |
| 2 | ounces | Toasted crushed hazelnuts |
| Egg wash | ||
| Flour; (seasoned) | ||
Directions
Wash and dry the chicken livers then pass through the seasoned flour then through the egg then finally the hazelnuts. Heat a little hazelnut oil or groundnut oil in a heavy based pan and add the livers, cook on all sides until pink, remove and keep warm.
Add the bacon to the pan and fry off. Remove and place with the livers.
De-glaze the pan with the balsamic vinegar and orange juice and add a little more hazelnut oil and reduce. Add the chopped basil and coriander and keep warm. Mix the mooli balls and mango slices with the livers. Place a bunch of mixed leaves (radichio, curly endive, watercress, lambs, oak etc) on to a plate or a glass, top with the liver mix then pour over the juices.
Decorate with finely chopped spring onion and coriander leaves.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.