Mustard chicken livers with tomato and onion salsa

Recipe from: 11/3/2005 12:00:00 AM
chicken liver wrap

Ingredients 14
Servings 4
Time 15

Ingredients

  • 500
    g
    Chicken Livers: chicken livers
  • 5
    ml
    lemon juice
  • 5
    ml
    prepared English mustard
  • 1
    garlic clove, chopped
  • 5
    ml
    salt and freshly ground black pepper to taste
  • 10
    ml
    olive oil
  • 2
    Tomato And Onion Salsa: tomatoes, seeded and diced
  • 0.50
    onion, peeled and finely chopped
  • 15
    ml
    white wine vinegar
  • 2
    ml
    sugar
  • 4
    ml
    salt and freshly ground black pepper to taste
  • 4
    To Serve: tortillas
  • 30
    g
    salad greens
  • 30
    g
    bean sprouts
 

Method

30
 
Chicken Livers Trim the chicken livers and place them in a mixing bowl. Add the lemon juice, mustard and garlic, season with salt and pepper and mix gently. Heat the oil in a large frying pan and fry the livers until cooked but not dry and still slightly pink inside.

Salsa Mix the salsa ingredients in a small bowl.

To Serve Place the tortillas on a clean surface and arrange the salad greens on top. Divide the livers and salsa evenly among the tortillas. Sprinkle the bean sprouts on top and fold or roll up the tortillas.

 

Read more on: poultry  |  shallow-fry
 

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