Name: Herb Salad with Chicken Livers And Polenta
Ingredients: 3/4 pt Milk; 3/4 pt Chicken stock; 6 oz Polenta; easy cook; 3 oz Butter; 4 5 oz chicken livers; 3 tb Balsamic vinegar; 6 Spring onions; finely chopped; 1 Red onion; finely chopped; 12 Baby capers; rinsed; 4 Gherkins; sliced; 1 ts Finely chopped flat Italian parsley; 3 ts Olive oil; 1 bn Rocket

We may often be baffled by the reality of the power of evil as it is manifest in our circumstances. Sometimes that power seems so overwhelming that we are unable to praise within the circumstances of our life. It is then that we do well to recall the words of the Apostle Paul. When writing amidst difficult circumstances to the Church at Ephesus he could say, ‘Giving thanks always for all things unto God.’ He had come to know that no matter what the source of the evil, if we are in Christ, and surrounded by Him as by an atmosphere, all evil has to pass through Him before it comes to us (Robert Norris).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	Sami	Antony’s, Scotland	1	servings

INGREDIENTS

3/4	pt	Milk
3/4	pt	Chicken stock
6	oz	Polenta; easy cook
3	oz	Butter
4		5 oz chicken livers
3	tb	Balsamic vinegar
6		Spring onions; finely chopped
1		Red onion; finely chopped
12		Baby capers; rinsed
4		Gherkins; sliced
1	ts	Finely chopped flat Italian parsley
3	ts	Olive oil
1	bn	Rocket

INSTRUCTIONS

Heat the milk and stock in a large saucepan until boiling. Turn the heat
down a little and add the polenta in a steady stream, stirring constantly.
When it has all been added and starts to bubble turn the heat down and
simmer for 3-4 minutes, being careful not to let it stick. Turn off the
heat, stir in 1oz of the butter and empty into an oiled flat heatproof
dish. Allow to stand for a few hours.
Using a round cutter, cut out shapes in the polenta then griddle under a
heated grill. Heat the remaining butter in a frying pan and saut. the
chicken livers for about 4-5 minutes depending on how pink you like them.
Add 2tbsp of the balsamic vinegar at the end.
Put the olive oil and the balsamic vinegar in a bowl, mix well and season
with salt and ground black pepper. Add the spring onions, red onions,
capers, gherkins and rocket and toss gently.
To serve, place the chicken livers on the polenta rings with the herb salad
on the size.
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