| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
Sami |
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 400 |
g |
Chicken livers; sinews removed |
| 1/2 |
|
Red onion; roughly chopped |
| 1 |
|
Clove garlic |
| 1 |
cn |
Lentils |
| 1/2 |
pt |
Milk |
| 1 |
cn |
Cannelloni beans |
| 1/4 |
pt |
Chicken stock |
| 5 |
|
Rashers bacon |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Balsamic vinegar |
| 1/2 |
oz |
Butter |
| 1 |
pn |
Ground coriander |
| 1 |
pn |
Cardamom |
|
|
Green salad leaves |
| 1 |
bn |
Wild parsley |
|
|
Olive oil |
INSTRUCTIONS
Heat a pan and add the chopped onion, garlic and olive oil. Saut. until
soft. Place the chicken livers in the milk and set aside. Add the lentils,
beans and chicken stock to the onions and garlic. Remove the chicken livers
from the milk and drain.
Add the chopped bacon to the dish of lentils. Place the chicken livers in a
hot pan and cook until pink in the middle.
Add the red wine vinegar to the lentils, then stir in the balsamic vinegar
and add the butter. Season with salt and pepper.
Sprinkle ground coriander and cardamom on to the livers and leave to one
side - they will continue to cook.
Arrange green salad leaves on a plate, spoon on some chicken livers and
arrange the beans and bacon around the liver. Serve immediately, garnished
with parsley.
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