Leek and chicken liver with mango salsa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Mangoes; chopped to fine | |
| ; dice | ||
| ½ | Red onion; diced | |
| ½ | pint | Olive oil |
| ½ | Lemon; juice of | |
| 12 | Mint leaves | |
| 2 | pounds | Chicken livers |
| 2 | Leeks | |
| 250 | grams | Pancetta; sliced and baked |
| ; till crispy | ||
| 1 | Loaf nutty bread; thinly sliced and | |
| ; toasted | ||
| 100 | millilitres | Balsamic syrup |
Directions
Combine the salsa ingredients and adjust the seasoning. Dress the plate with a circle of salsa.
Pan-fry the chicken livers, then chop and fry the leeks. Put these in the middle of the plate. Top with the crispy pancetta slices and toasted bread, then drizzle balsamic syrup around the dish.
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Carlton Food Network
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