Name: Pork noisettes with chicken liver topping
Yield: 8 servings
Cuisine: Boil
Ingredients: 2.00 kg pork loin; salt; black pepper freshly ground; 15.00 ml butter; 250.00 g chicken livers diced; 1.00 onion chopped; 1.00 garlic cloves, chopped; 100.00 g mushrooms chopped; 1.00 tomatoes large, peeled and chopped; 2.00 ml salt; 2.00 ml paprika; 100.00 ml stock chicken; 125.00 ml sour cream or yoghurt; 30.00 ml fresh parsley chopped; 8.00 bread white, slices

Recipe Disclaimer

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Ingredients (15)

2.00 kg	pork — loin
	salt
	black pepper — freshly ground

CHICKEN LIVER TOPPING

15.00 ml	butter
250.00 g	chicken livers — diced
1.00	onion — chopped
1.00	garlic — cloves, chopped
100.00 g	mushrooms — chopped
1.00	tomatoes — large, peeled and chopped
2.00 ml	salt
2.00 ml	paprika
100.00 ml	stock — chicken
125.00 ml	sour cream — or yoghurt
30.00 ml	fresh parsley — chopped

CROÛTES

8.00

bread — white, slices

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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.