Name: French toast with chicken livers, figs and pomegranate
Yield: serving
Cuisine: Boil
Ingredients: 1/2 Tbs butter; 200 g chicken livers; 1 Tbs sherry; 1 ina paarman's tomato and basil pasta sauce; 1 Tbs sugar; 1/4 Tbs cayenne pepper cayenne pepper; 2 Tbs cream; 2 figs chopped; 2 Tbs pomegranate; salt; freshly ground black pepper; 2 eggs poached; 1 figs sliced; 1 Tbs pomegranate; 1/2 Tbs fresh basil and mint, chiffonade

Recipe Disclaimer

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Ingredients (15)

1/2 Tbs	butter
200 g	chicken livers
1 Tbs	sherry
1	ina paarman's — tomato and basil pasta sauce
1 Tbs	sugar
1/4 Tbs	cayenne pepper — cayenne pepper
2 Tbs	cream
2	figs — chopped
2 Tbs	pomegranate
	salt
	freshly ground black pepper
2	eggs — poached

TO ASSEMBLE:

1	figs — sliced
1 Tbs	pomegranate
1/2 Tbs	fresh basil — and mint, chiffonade

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Method:

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.

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