French toast with chicken livers, figs and pomegranate
|200 g||chicken livers|
|1||ina paarman's — tomato and basil pasta sauce|
|1/4 Tbs||cayenne pepper — cayenne pepper|
|2||figs — chopped|
|freshly ground black pepper|
|2||eggs — poached|
|1||figs — sliced|
|1/2 Tbs||fresh basil — and mint, chiffonade|
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.