Recipes:

Salad with honey-caramelised chicken liver served over roasted eggplant mousse, young arugula leaves, apple and pomegranate pieces

Salad with honey-caramelised chicken liver served over roasted eggplant mousse, young arugula leaves, apple and pomegranate pieces

Recipe for 10 servings

Ingredients:

  • Chicken liver – 1000 g
  • Onions – 150 g
  • Clarified butter – 50 g
  • Honey – 60 g
  • Light soy sauce – 20 g
  • Balsamic vinegar – 10 g
  • Salt – 8 g
  • Ground black pepper – 2 g
  • Fresh thyme – 3 g

Roasted eggplant mousse:

  • Eggplant – 800 g
  • Garlic – 10 g
  • Lemon juice 15 g
  • Olive oil – 40 g
  • Salt – 8 g
  • Ground white pepper – 1 g
  • Tahini – 20 g

Salad:

  • Fresh arugula (young leaves) – 200 g
  • Fresh sour apple – 300 g
  • Pomegranate peeled 200 g
  • Red onion – 50 g
  • Roasted sunflower seeds – 30 g

Sauce (honey and lemon vinaigrette):

  • Olive oil – 80 g
  • Lemon juice – 20 g
  • Honey – 10 g
  • Dijon mustard – 10 g
  • Salt – 3 g
  • Ground black pepper – 1 g

Method of preparation:

Roasted eggplant mousse:

Wash the eggplants, prick them with a fork and bake them in the oven at 200°C for 30-40 minutes, until the flesh is soft. Once cooled, cut, scoop out the flesh and put it into a mixer. Add garlic, lemon juice, oil, salt, pepper and tahini. Blend to a smooth mousse. Warm to room temperature before serving.

The eggplant mousse can be prepared in advance. It can also be served chilled.

Clean the liver, remove membranes, rinse and thoroughly dry. Slice the onion into feathers. In a frying pan, heat clarified butter, and fry the onion. Add the liver and fry on high heat for 3-4 minutes until it changes colour but remains juicy in the centre. Add honey, soy sauce, balsamic vinegar and fresh thyme. Caramelise all ingredients for 2-3 minutes, until the sauce thickens and coats the liver pieces. Season with salt and pepper. Liver should not be overcooked – keep the inside texture tender and pink.

Salad:

Wash arugula, dry it. Slice apples into thin slices (unpeeled). Slice the onion into thin feathers. Combine all ingredients immediately before serving, add pomegranate and roasted sunflower seeds.

Vinaigrette sauce:

Combine oil, lemon juice, honey and mustard—season with salt and pepper. Thoroughly mix or blend to a smooth emulsion.