|1 lb||(450 g) Chicken livers|
|1/2 tsp||(2 mL) Cajun spice|
|1 tbsp||(15 mL) Olive oil|
|1/4 cup||(60 mL) Vegetable oil|
|1/4 cup||(60 mL) Soy sauce|
|1 tbsp||(15 mL) Vinegar|
|2 tbsp||(30 mL) Ketchup|
|1/4 tsp||(1 mL) Ground pepper|
|2||Cloves garlic, minced|
|8||Slices Schneiders® Bacon, cut in half|
|1||(227 g) Can whole water chestnuts|
TRIM any visible fat from the chicken livers. Cut to bite sized pieces. Season with Cajun spice. Heat olive oil in a large skillet over medium-high heat. Add chicken livers to the pan and cook for 2-3 minutes or until golden brown. Remove from heat.
WHISK together vegetable oil, soy sauce, vinegar, ketchup, pepper and garlic. Set aside.
WRAP one piece of liver and a water chestnut in each half slice of bacon. Secure with a toothpick. Continue with the remaining chicken livers, water chestnuts and bacon. Place in a 9x13 (3.5 L) baking dish. Pour the prepared marinade over top. Cover and refrigerate for 1 hour or up to overnight.
PREHEAT oven to 400°F (200°C).
PLACE the rumaki on a parchment paper lined baking sheet. Pour the marinade over top and bake in preheated oven for 20 minutes or until the bacon is crisp.
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