Recipe - Herb Salad Spring Rolls With Spicy Peanut Sauce

Three fourths pt Milk
Three fourths pt Chicken stock
6 ounce Polenta; easy cook
3 ounce Butter
4 5 ounce chicken livers
3 tablespoon Balsamic vinegar
6 Spring onions; finely
chopped
1 Red onion; finely chopped
12 Baby capers; rinsed
4 Gherkins; cut or sliced up
1 teaspoon Finely chopped flat Italian
parsley
3 teaspoon Olive oil
1 bn Rocket

Heat the milk and stock in a large saucepan until boiling. Turn the heat
down a little and add the polenta in a steady stream, stirring constantly.

When it has all been added and starts to bubble turn the heat down and
simmer for 34 minutes, being careful not to let it stick. Turn off the
heat, stir in 1oz of the butter and empty into an oiled flat heatproof
dish. Allow to stand for a few hours.

Using a round cutter, cut out shapes in the polenta then griddle under a
heated grill. Heat the remaining butter in a frying pan and saut‚ the
chicken livers for about 45 minutes depending on how pink you like them.
Add 2tbsp of the balsamic vinegar at the end.

Put the olive oil and the balsamic vinegar in a bowl, mix well and season
with salt and ground black pepper. Add the spring onions, red onions,
capers, gherkins and rocket and toss gently.

To serve, place the chicken livers on the polenta rings with the herb salad
on the size.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.