Member recipe
Member recipes are not tested in the GoodFood kitchen.

Rumaki (Chicken Liver appetisers)

By Daff51 (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 10 mins to grill at final stage.
  • Easy
  • Makes 28
Chicken livers sautéed in soya sauce, garlic and sherry, stuffed with slivers of water chestnut and wrapped in streaky bacon. Not for vegetarians.
Advertisement

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.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
Advertisement
  • Honest Brew

    New! Good Food Deal Get 6 craft beers for £9 with free delivery!

    Get offer
Advertisement

Sponsored content