Cooking With Kevin


Here's a great recipe for non-vegetarians - Chicken Livers with Mango - so much more exciting than boring old liver pate, which you find everywhere these days.

Now this is the last meal I ever cooked with my young brother Kevin - who sadly died  last year while travelling on his motorbike through South America, living his dream.

So it's a great memory whenever I make this dish and it never fails to make me smile - with happy memories of days gone by.

Chicken Livers with Mango

Ingredients

250 grams of fresh chicken livers - washed, patted dry and cut into small bite-sized pieces
2 tablespoons of oil - groundnut or any neutral oil is good 
1 small red onion - chopped
1 red chili or dried chili flakes - finely chopped 
1 sweet mango - cut up into small bite-sized pieces
2 or 3 tablespoons of soy sauce
1 or 2 tablespoons of Sherry and/or Balsamic vinegar
1 shredded lettuce or some interesting mixed leaves
1 handful of chopped parsley
Salt and pepper - to taste

Method

I like cooking this dish in a big wok - but a good frying pan will do just as well.

Fire up the wok and put in the oil once the pan is screaming hot - add the onion and the chicken livers and cook for 2 or three minutes. 

Add all the rest of the ingredients and a little water if the mixture is too thick - don't overcook as the chicken livers are best slightly underdone.

Serve on a plate of leaves or nice crunchy lettuce - the richness of the chicken livers is balanced perfectly by the sweet mango, vinegar, hot chili sauce and fresh leaves or lettuce.

Strawberries and apple also work well - if you can't lay your hands on a nice sweet mango. 

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