In the Israeli summer, which is characterized by extreme heat and high humidity, we look for light, refreshing food that doesn't require many hours of cooking, preparation, and messing around in the kitchen.
Chef Meir Rosenberg, the head chef of Rimonim Galei Kinneret Hotel, Offers recipes that use seasonal vegetables and fruits, pasta and chicken salads, which yield refreshing, easy-to-prepare summer dishes.
And this time: Chicken liver on seared pineapple and caramelized apples.
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Materials:
1 kg chicken liver
1/4 cup oil
1/4 cup wine
2 medium-sized onions
A teaspoon of salt
1/4 teaspoon black pepper
3 pcs Grand Smith apple
1/4 cup sugar
2 tablespoons lemon juice
1 piece fresh pineapple
Preparation method:
•Clean the liver and cut it in half.
Cut the onion in half and the half into thin strips.
Heat the oil in a frying pan, add the onion, and after a few minutes (until the onion turns golden) add the liver and roast it until it is almost done.
Add the wine, salt and pepper and cook the liver until it is ready (it is important that the liver is soft and tender).
Peel the apples and cut them into 1 cm cubes.
Roast the apples in a pan with the sugar and lemon juice.
Peel the pineapple and cut it into half-centimeter-thick rings and sear them in a pan (preferably a striped pan).
Place the pineapple on a plate, place the apples on top, and top with the liver with the onion and sauce.
