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Ciabatta:

  • Butter 40 g
  • Ciabatta 4 slices

Chicken Livers:

  • Cream 30 ml
  • Butter 40 g
  • Red onion 133 g
  • Garlic 20 g
  • Chicken livers 1 Pack
  • Mushrooms 225 g
  • Balsamic vinegar 45 ml
  • Sage 43 g

To Serve:

  • Rocket 30 g
  • Cream 20 ml
  • Balsamic reduction 60 ml
  1. Ciabatta:

    • Pre-heat oven to 180 ⁰C. Arrange the ciabatta slices on a baking tray. Melt 40 g of butter and mix with Robertson’s Veggie Seasoning; lightly brush the slices of bread on the top side, then bake for 12 minutes or until golden brown.
  2. Chicken Livers:

    • Meanwhile, heat the remaining 40 g of butter in a heavy-based frying pan. Add the onion and garlic, and sauté over a moderately high heat for 2-3 minutes or until soft.
    • Add the chicken livers, mushrooms and Knorr Tomato Pronto, then cook, stirring constantly, to brown all the sides. As they cook, break up any large livers into bite-sized pieces, using a spoon.
    • Add the balsamic vinegar, shredded sage and seasoning to taste. Reduce the heat a little and continue cooking for 5 to 10 minutes or until the livers are just cooked through. Then add 30 ml of cream, cook for a further 2 minutes.
  3. To Serve:

    • Serve the chicken livers on top of the baked ciabatta slices lined with rocket, garnish with sprigs of fresh sage and 5 ml splash of cream on each serving and drizzle 15 ml of balsamic reduction for each serving.