Cooking With Kevin
Here's a great recipe for non-vegetarians - Chicken Livers with Mango - so much more exciting than boring old liver pate, which you find everywhere these days.
Now this is the last meal I ever cooked with my young brother Kevin - who sadly died last year while travelling on his motorbike through South America, living his dream.
So it's a great memory whenever I make this dish and it never fails to make me smile - with happy memories of days gone by.
Chicken Livers with Mango
Ingredients
250 grams of fresh chicken livers - washed, patted dry and cut into small bite-sized pieces
2 tablespoons of oil - groundnut or any neutral oil is good
1 small red onion - chopped
1 red chili or dried chili flakes - finely chopped
1 sweet mango - cut up into small bite-sized pieces
2 or 3 tablespoons of soy sauce
1 or 2 tablespoons of Sherry and/or Balsamic vinegar
1 shredded lettuce or some interesting mixed leaves
1 handful of chopped parsley
Salt and pepper - to taste
Method
I like cooking this dish in a big wok - but a good frying pan will do just as well.
Fire up the wok and put in the oil once the pan is screaming hot - add the onion and the chicken livers and cook for 2 or three minutes.
Add all the rest of the ingredients and a little water if the mixture is too thick - don't overcook as the chicken livers are best slightly underdone.
Serve on a plate of leaves or nice crunchy lettuce - the richness of the chicken livers is balanced perfectly by the sweet mango, vinegar, hot chili sauce and fresh leaves or lettuce.
Strawberries and apple also work well - if you can't lay your hands on a nice sweet mango.
