Title: Warm Chicken Liver Salad with Hazelnuts And Mango
Categories: Coxon's kit, Coxon3
Yield: 1 servings

2 1/2 Floz orange juice
100 g Chicken livers
100 g Mooli; balls
2 1/2 Floz hazelnut oil
2 tb Balsamic vinegar
1 ts Chopped basil leaves
1/2 ts Chopped coriander leaves
1 Mango; sliced
2 oz Toasted crushed hazelnuts
Egg wash
Flour; (seasoned)

Wash and dry the chicken livers then pass through the seasoned flour then
through the egg then finally the hazelnuts. Heat a little hazelnut oil or
groundnut oil in a heavy based pan and add the livers, cook on all sides
until pink, remove and keep warm.

Add the bacon to the pan and fry off. Remove and place with the livers.

De-glaze the pan with the balsamic vinegar and orange juice and add a
little more hazelnut oil and reduce. Add the chopped basil and coriander
and keep warm. Mix the mooli balls and mango slices with the livers. Place
a bunch of mixed leaves (radichio, curly endive, watercress, lambs, oak
etc) on to a plate or a glass, top with the liver mix then pour over the
juices.

Decorate with finely chopped spring onion and coriander leaves.

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