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Chicken Livers with Chutney Recipe
Ingredients
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
Additional Info
Method
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
Pear & PEPPADEW® Goldew Peppers Chutney
Peel & core apples & roughly chop them.
Remove stone from fruit and cut into quarters.
Sauté the onions, ginger & mustard seeds in oil.
Add pears & apples and bring to the boil.
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.
