Pork noisettes with chicken liver topping

Recipe from: 3/16/1989 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • 2
    kg
    loin of pork
  • salt
  • freshly ground black pepper
  • CHICKEN LIVER TOPPING
  • 15
    ml
    butter
  • 250
    g
    chicken livers, diced
  • 1
    onion, chopped
  • 1
    clove garlic, chopped
  • 100
    g
    mushrooms, chopped
  • 1
    large tomato, peeled and chopped
  • 2
    ml
    salt
  • 2
    ml
    paprika
  • 100
    ml
    chicken stock
  • 125
    ml
    sour cream or yoghurt
  • 30
    ml
    chopped parsley
  • CROÛTES
  • 8
    slices white bread
 

Method

 
Place the meat on a board with the bone side facing down. Using a sharp knife, cut away the meat against the bone. Turn the meat over and remove the skin. Roll the meat up tightly and tie with a piece of string every 25 mm. Using a sharp knife, slice the meat into equal slices, between the pieces of string, ensuring each slice is secured by string. Heat a heavy-based grilling pan on the stove and grill the noisettes until done. Season with salt and pepper. Keep warm. Meanwhile heat the butter and fry the chicken livers, onion, garlic and mushrooms. Add the tomato, seasonings and chicken stock. Simmer until the liquid has evaporated and the chicken livers are done. Add the sour cream or yoghurt and the parsley. Cut each slice of bread into a large round and toast slightly. Place the croûtes on a serving platter and place a noisette on each. Spoon the chicken liver topping over the noisettes and serve with vegetables.
 

Read more on: pork  |  grill  |  shallow-fry
 

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