Recipe

Chicken Liver Savoury ''cake'' Recipe

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Ingredients

Directions

Step #1 Place the sweet potato into a pan of boiling salted water & blanch for 5-6 mins.
Step #2 Drain & then cut into thick slices & leave to one side.
Step #3 Heat up a meduim sized frying pan & add a little of the walnut oil, walnut pieces & the roughly sliced brazil nuts.
Step #4 Cook for about 3 mins & then remove before they scorch & burn.
Step #5 With the same pan on the heat add a little oil & then the sweet potato slices with a tsp of curry powder.
Step #6 Cook for 4-5 mins until the potatoes become crisp, Spice up & remove to one side.
Step #7 Meanwhile heat up another frying pan with the remaining oil & add the chicken livers.
Step #8 Cook for a couple of mins & then add the garlic & thinly sliced shitake mushrooms.
Step #9 Continue to cook for a couple more mins & then de-glaze with the balsamic vinegar.
Step #10 Arrange the salad leaves on the plate & then spoon around the saut?ed sweet potato.
Step #11 Finely place the chicken liver & shitake mushrooms around with the toasted nuts.
Step #12 --.
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