Chicken livers - Heat the butter in a non-stick pan on high.
Add the livers and sauté quickly till brown on both sides. Season with salt and pepper.Add 1 Tbsp port and sauté until the port has evaporated.Take livers out and set aside. The livers must not be completely cooked.In the same pan add all the ingredients except the cream, figs and pomegranates . Simmer for 5 minutes to a thicker consistency.Add the cream and stir through.Add the livers, figs, pomegranate pips and heat through.Taste for seasoning.To assemble - Add livers on top of the French toast, top it with the poached egg, some sliced figs, pomegranates and basil mint.Reprinted with permission of Life is a Zoo Biscuit.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
Latest low carb high fat recipes.
We try some ramen and poké bowls at Sea Point's newest Asian go-to.
South AfricaCity Press
Cape TownCity Press
Apartments / FlatsR 8 900 000
HousesR 2 500 000
HousesR 1 450 000