600g (1.3 lb) chicken liver
Salt & pepper
8 slices ciabatta toasted
60g (4 tbsp) rocket
Half of the juice of drained Peppadew® Goldew Peppers
Pear & Peppadew® Goldew Peppers Chutney
1kg (2.2 lb) pears
350g (12.4 oz.) apples
50g (4.5 tbsp) fresh ginger
200g (7 oz.) sliced onions
2 tsp mustard seed
½ cup red wine vinegar
1 cup sugar
1 jar Peppadew® Goldew Peppers roughly chopped
100ml (3.4 fl oz.) vegetable oil
Season the livers with salt & peppers and fry in a hot pan until pink then deglaze with the Peppadew® Goldew Peppers pickling juice and remove from the pan.
Serve with the toast, rocket & chutney (recipe below).
Pear & Peppadew® Goldew Peppers Chutney:
Peel & core apples & roughly chop them.
Remove seeds from pears and cut into quarters.
Sauté the onions, ginger & mustard seeds in oil.
Add pears & apples and sauté on high heat.
Add vinegar & sugar and reduce heat to a slow simmer.
Reduce to the desired consistency and add the Peppadew® Goldew Peppers. Make sure that the chutney is regularly stirred as it has a tendency to catch on the bottom of the pan.