Name: Warm Chicken Liver Salad with Hazelnuts And Mango
Ingredients: 2 1/2 Floz orange juice; 100 g Chicken livers; 100 g Mooli; balls; 2 1/2 Floz hazelnut oil; 2 tb Balsamic vinegar; 1 ts Chopped basil leaves; 1/2 ts Chopped coriander leaves; 1 Mango; sliced; 2 oz Toasted crushed hazelnuts; Egg wash; Flour; (seasoned)

The average person in the world today, without faith and without God and without hope, is engaged in a desperate personal search throughout his lifetime. He does not really know where he has been. He does not really know what he is doing here and now. He does not know where he is going. The sad commentary is that he is doing it all on borrowed time and borrowed money and borrowed strength; and he already knows that in the end he will surely die! Man, made more like God than any other creature, has become less like God than any other creature. Created to reflect the glory of God, he has retreated sullenly into his cave; reflecting only his own sinfulness. Certainly it is a tragedy above all tragedies in this world that man, made with a soul to worship and praise and sing to God's glory, now sulks silently in his cave.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Sami	Coxon’s kit, Coxon3	1	servings

INGREDIENTS

2 1/2		Floz orange juice
100	g	Chicken livers
100	g	Mooli; balls
2 1/2		Floz hazelnut oil
2	tb	Balsamic vinegar
1	ts	Chopped basil leaves
1/2	ts	Chopped coriander leaves
1		Mango; sliced
2	oz	Toasted crushed hazelnuts
		Egg wash
		Flour; (seasoned)

INSTRUCTIONS

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.
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