Chicken liver skewers with pineapple dip
Ingredients for 4 servings
Skewers:
400 g cleaned chicken liver
50 g of Pomace VERA oil
40 g of balsamic vinegar
40 g red Port
50 g roasted chopped hazelnuts
salt and pepper to taste
Pineapple dip:
1 can of pineapple in its own juice VERA
yellow curry (to taste)
40 g regular mustard
60 g French mustard
Preparation
Fry the liver in olive oil. Towards the end of frying, add the balsamic vinegar and Port and let the sauce evaporate. Stuff the finished liver onto the skewers, season with salt and pepper, and sprinkle with hazelnuts. Prepare the dip by blending the pineapple with the mustard. Pass the mixture through a sieve and add the French mustard and a dash of curry. Serve accompanied by grilled pineapple slices.
