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Receta Chicken Liver Salad With Sauteed Sweet Potato And Shitake
by Global Cookbook

Chicken Liver Salad With Sauteed Sweet Potato And Shitake
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Ingredientes

  • 200 gm Chicken liver, cleaned (8oz)
  • 2 x Cloves garlic, crushed
  • 2 whl sweet potatoes, scrubbed and cleaned
  • 100 gm Shitake mushrooms, thinly sliced (4oz)
  • 1 bag green salad leaves
  • 25 gm Shelled walnuts, (1oz)
  • 25 gm Brazil nuts, (1oz)
  • 2 Tbsp. Walnut oil
  • 2 tsp Balsamic wine vinegar

Direcciones

  1. Place the sweet potato into a pan of boiling salted water and blanch for 5-6 min. Drain and then cut into thick slices and leave to one side.
  2. Heat up a meduim sized frying pan and add in a little of the walnut oil, walnut pcs and the roughly minced brazil nuts. Cook for about 3 min and then remove before they scorch and burn.
  3. With the same pan on the heat add in a little oil and then the sweet potato slices with a tsp of curry pwdr. Cook for 4-5 min till the potatoes become crisp, season and remove to one side.
  4. Meanwhile heat up another frying pan with the remaining oil and add in the chicken livers. Cook for a couple of min and then add in the garlic and thinly sliced shitake mushrooms. Continue to cook for a couple more min and then de-glaze with the balsamic vinegar.
  5. Arrange the salad leaves on the plate and then spoon around the saut ed sweet potato. Finely place the chicken liver and shitake mushrooms around with the toasted nuts.