Chicken Livers in Plum Compote

Chicken Livers in Plum Compote

500 g organic chicken livers – devained

2 tbsp olive oil/ghee

1 medium red onion – halved and thinly sliced

1 clove garlic - grated

2 tsp grated fresh ginger

6  plums – stone removed and halved and quartered

150 ml fresh orange juice

1 tbsp honey

1 bay leaf

5 cloves

1 cinnamon stick

½ tsp chili

salt & pepper to taste

Place 1 tablespoon of oil with the onions, garlic and ginger into a medium heavy bottomed pot and sauté until onions have become soft and translucent.

Add the plums and sauté for 5 minutes until plums begin to soften.

Add the rest of the ingredients and cook on a light simmer with the lid on for 15 minutes. Then remove the lid and cook for another 15 minutes until the compote has thickened.

Set aside.

Pour the left over oil/ghee into a frying pan on heat on high.

Sear the chicken livers for 3-5 minutes until they have browned.

Add the plum compote and cook for another 5 minutes.

Serve immediately with mash.

Citrus infused Lima Bean & Carrot Mash

Serves 4

1 cup lima beans – soaked overnight

2 cup carrots – peeled and chopped

2 garlic cloves - grated

3 tbsp olive oil

1 lemon – juice & rind

salt & pepper to taste

Place lima beans into a pot and cover with water and cook for up to 2 hours until they have softened.

Drain and set aside.

Place carrots into a pot and cover with water and cook until soft.

Drain and add to the lima beans with the rest of the ingredients.

Either mash by hand or place into a food processor and press until creamy and smooth.