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Ingredientes
- 4 x Fresh apricots, or possibly tinned (in juice)
- 50 gm Butter
- 200 gm Chicken livers, trimmed
- 2 Tbsp. Plain flour
- 2 tsp Dry sage
- 1 bn Fresh sage
- 50 ml Tarragon vinegar
- 30 ml Kirsch liqueur or possibly brandy
- 1 sm Radichio lettuce
- 1/2 x Green pepper, sliced thinly lengthways
- 1/2 x Yellow pepper
- 4 x Black olives, unpitted Extra virgin extra virgin olive oil
- 1 slc White bread
- 2 tsp Caster sugar Salt and black pepper
Direcciones
- 1 Halve and stone the apricots. Place in a small pan with 4 tbsp water. Simmer on a low heat till soft. Heat the butter in a medium frying pan.
- 2 Combine the flour, dry sage and seasoning on a large plate. Slice the liver in half and coat in the seasoned flour. Shake off the excess and fry in the melted butter for 2-3 min on each side.
- 3 Finely chop the fresh sage and add in to the pan. Cook for a minute, remove the livers from the pan and keep hot. Add in the vinegar and alcohol to the pan juices and simmer for a minute.
- 4 Remove the softened apricots from the heat and place in a mini food processor to make a puree. Add in this to the frying pan with any remaining liquid left in the small pan and simmer for five min.
- 5 Heat 1 tbsp oil in a small frying pan. Remove the crusts from the bread and slice into 1cm cubes. Add in to the pan and fry till crisp and golden brown, turning regularly.
- 6 Heat a wok and add in 1 tbsp extra virgin olive oil. Set aside a large rounded leaf from the lettuce. Shred half of the remainder and place in the wok.
- 7 Thinly slice the yellow pepper lengthways and add in to the wok with the green pepper. Stir-fry for a minute.
- 8 Place the reserved lettuce leaf on a serving plate. Fill with the hot salad. Stone the olives and add in to the salad. Drizzle with a little extra virgin olive oil and top with the croutons.
- 9 Stir the sugar into the apricot sauce and season well. Add in the livers to the serving plate, accompany with the apricot sauce and garnish with fresh sage.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 635g | |
| Calories 1445 | |
| Calories from Fat 979 | 68% |
| Total Fat 110.04g | 138% |
| Saturated Fat 38.88g | 156% |
| Trans Fat 0.14g | |
| Cholesterol 798mg | 266% |
| Sodium 611mg | 25% |
| Potassium 1332mg | 38% |
| Total Carbs 62.11g | 17% |
| Dietary Fiber 17.9g | 60% |
| Sugars 15.13g | 10% |
| Protein 43.58g | 70% |
