Bacon Wrapped Peri-Peri Chicken Livers with Baby Onions and Rocket Pesto
Ingredients (5 portions)
| Amount | Measure | Name |
|---|---|---|
| 16.00 | pc | Chicken Livers |
| 16.00 | pc | Streaky bacon (rashes) |
| 12.00 | pc | Baby Onions |
| 100.00 | ml | KNORR Peri-Peri Marinade 6 x 1 kg (made up) |
| 200.00 | ml | Wine, white |
| FOR THE PESTO: | ||
| 15.00 | ml | Cheese, Parmesan (finely grated) |
| 30.00 | ml | Olive oil |
| 15.00 | ml | KNORR Lemon Juice 6 x 2L |
| 1.00 | pc | Garlic, cloves |
| 100.00 | g | Rocket leaves |
| 10.00 | g | Basil Leaves |
Preparation
1. Place chicken livers in marinade, and allow to rest for 15 minutes.
2. Remove from marinade and drain well. Wrap each liver in a rasher of bacon and secure with a toothpick.
3, In a heavy saucepan, sauté baby onions until tender. Add liver and bacon rolls, and cook on a high heat until done.
4. Remove from pan, and keep warm.
5. Using the remainder of the marinade, deglaze the pan. Add wine and reduce till soft.
6. Place pesto ingredients into a blender and blend until smooth.
Serve livers on rice with sauce from the pan. Drizzle with rocket pesto and garnish with fresh rocket and cocktail tomatoes.
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