Saturday, 5 January 2019

Baked Parma parcels (GF, DF, EF)

Chicken liver, chorizo and avocado wrapped in Parma ham

I am a big fan of chicken liver, offal in general for that matter, and it is often on the menu at our place. Pan-fried is the favourite way to prepare this delicate organ meat. The leftover can be made into pâté or spiced up with chorizo, and paired with creamy avocado slices, then wrapped into tasty Parma ham and then quick-baked in the oven. Simple. Delicious. Easy, very tasty and appealing-to-all-senses - colourful, smells wonderful, crunchy to the bite and tastes delish.

You will need (feeds 2-3 people):
6 slices of Parma ham
6 pieces of pan-fried chicken liver
6 slices of chorizo
1 medium avocado, sliced into 6 long, chunky slices
a sprig of fresh rosemary

1. Lay out the first slice of Parma ham, on one side arrange a liver piece, a chorizo slice next and an avocado to keep the chorizo in place, then roll them up.
2. Roll the rest just like above.
3. Arrange them on a baking tray (I love my pyrex, no need for baking paper, easy to clean), decorate each parcel with fresh rosemary (they taste great when crunchy).
4. Put the tray into a preheated oven and bake for 12-15 mins at 180 C.
5. Serve hot. Enjoy!

Tip: Dip them in Lime and avocado mayo OR Guacamole

Not fan of chicken liver yet? Here are some ideas to try:
Simply pan-fried liver
Liver with thyme
Liver with creamy cauliflower mash
Liver with courgette ribbons
Liver with kohlrabi mash and spinach sauce
Liver with squash puree and roasted carrots
Liver with cauliflower, broccoli and spinach
Fried liver and roast veg
Liver with carrotti
Liver with green peas
Liver patties
Egg breakfast with liver
Potted chicken liver
Chicken liver pâté
Sweet and salty liver wrapped in prosciutto OR this version
Ham wrapped liver and pear
Crunchy lettuce wraps with liver
Butternut squash soup with liver
Cold meat board with liver OR Easter appetisers with liver

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