8 oz (250 g) frozen exotic fruits
4 slices pig's liver (5 oz/140 g each)
7 oz (200 g) creme fraiche
3 tbsp mango chutney
1 1/2 fl oz (4 cl) white rum
4 tbsp flour 4 tbsp peanut oil
salt, cayenne pepper
1/4 bunch coriander
1/4 bunch watercress
3 1/2 fl oz (100 ml) vegetable stock
1 fl oz (2 cl) sherry
4 slices pig's liver (5 oz/140 g each)
7 oz (200 g) creme fraiche
3 tbsp mango chutney
1 1/2 fl oz (4 cl) white rum
4 tbsp flour 4 tbsp peanut oil
salt, cayenne pepper
1/4 bunch coriander
1/4 bunch watercress
3 1/2 fl oz (100 ml) vegetable stock
1 fl oz (2 cl) sherry
method
1. Mix together the defrosted exotic fruits, creme fraiche, mango chutney and white rum. Leave to steep for approximately 5 minutes.
2. Wash and dry the liver. Dip it in the flour. Heat the oil in a frying pan and fry the liver. Season with salt and pepper. Wash, dry and finely chop the herbs.
3. Remove the liver from the frying pan and keep warm. Add the vegetable stock to the frying pan and bring to the boil. Add the herbs and sherry.
4. Arrange the liver, fruit and sauce on plates. Pasta with a tomato sauce makes for an ideal accompaniment for this dish.
2. Wash and dry the liver. Dip it in the flour. Heat the oil in a frying pan and fry the liver. Season with salt and pepper. Wash, dry and finely chop the herbs.
3. Remove the liver from the frying pan and keep warm. Add the vegetable stock to the frying pan and bring to the boil. Add the herbs and sherry.
4. Arrange the liver, fruit and sauce on plates. Pasta with a tomato sauce makes for an ideal accompaniment for this dish.
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