Rumaki (Chicken Liver appetisers)
- Preparation and cooking time
- Prep:
- Cook:
- Plus 10 mins to grill at final stage.
- Easy
- Makes 28
Skip to ingredients
- 400-450 grams chicken livers
- 2 tbsp veg oil
- 1 tbsp soy sauce
- 1 tbsp dry sherry
- Squeeze lemon juice
- 1 clove garlic, crushed
- About 12 streaky bacon rashers
- 10 canned water chestnuts
Method
step 1
Rinse chicken livers, pat dry, cut in half and remove membrane, etc. Heat oil in frying pan / skillet over med-low heat. Add livers, a portion at a time, turn constantly, just until livers are no longer red on the outside.step 2
Remove skillet from heat, return all livers to the pan. Return to heat and add soy sauce, sherry, lemon juice and garlic. Cool completely. You can freeze at this stage.step 3
Cut each bacon rasher in half or three, stretch them if thick slices. Place one piece chicken liver on one bacon slice and top with a slice of water chestnut. Roll bacon around liver and chestnuts and secure with cocktail sticks. Cover and refrigerate until ready to cook.step 4
When ready to cook, preheat grill, and grill Rumaki till crisp. Can also be baked in the oven at approx 180C, for around ten mins. Serve hot. Makes about 28.
