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Crispy Chicken Livers on Garlic Potato Mash

500g potatoes, peeled and cubed
3 cloves garlic
25g butter
salt and pepper to taste

1 cup coarse fresh breadcrumbs
1 tsp oregano
salt and pepper to taste
400g chicken livers
1 egg lightly beaten
25g butter

3/4 cup orange juice
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground coriander
salt and pepper to taste

Boil the potatoes and peeled garlic until the potatoes are tender.
Drain well and mash with the butter. Divide into 4 or 6 equal
portion and form into cakes.

Spread the breadcrumbs in a shallow microwave proof dish and cook
on HIGH 2 - 3 minutes until slightly crisp. Season with oregano,
salt and pepper.

Wash the livers and divide in half. Pat dry. Dip the livers in
the beaten egg the in the breadcrumbs to coat. Melt the butter in
a large frying pan. Pan fry the livers about 2 minutes each side,
until they are just cooked in the centre.

Meanwhile prepare the orange sauce. Bring all the sauce ingredients
to the boil in a saucepan. Simmer for 15 minutes.

Re-heat the potato cakes in the microwave or oven. Place in the
centre of 4 or 6 serving plates. Top with the crispy chicken livers
and serve with the sauce.


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