Chef Ben's Recipe and Royco Tip
Rosemary Crepe with Chicken Liver, Mango Chutney and Sweet Potato Stuffing
Crepe
½ cup baking flour
½ tsp. sugar
¼ tsp. salt
½ cup milk
¼ cup water
1 whole egg
2 tsp. olive oil
½ sprig rosemary, chopped
For filling
100g chicken liver, halved
2 cloves garlic, little ginger
2 tsp. mango chutney
Sprigs of thyme
Royco chicken Mchuzi Mix
1 tbsp. chopped parsley
Dash of cream
Sweet potato, peeled, cubed
2 tbsp. oil
Green pepper corn
Salt
Method
1.Put all the dry ingredients in a bowl for the crepe. Pour in all the wet ingredient and whisk slowly to a smooth paste. If the mixture is lumpy, pass through a strainer.
2.Heat a non-stick pan under medium heat. Brush a little oil onto the pan and spread ladle full scoops of the batter on the pan and spread all round the pan.
3.Once crepe begins to puff and form bubbles, flip and cook on the other side to golden brown.
4.Repeat this with the rest of the batter and set aside.
5.Bring some water to a boil in a pot and blanch the sweet potato cubes to semi soft. Remove from the water and set aside.
6.In a large pan, heat 1 tbsp. oil under medium high heat. Once pan is hot, put in the liver and brown quickly making sure not to cook it through. Remove and set aside.
7.In the same pan, add the rest of the oil and toss the garlic and ginger. Add in the sweet potato and Royco Mchuzi Mix and toss for about 1 minute.
8.Put back the liver, mango chutney, thyme and cream. Reduce the heat and simmer until mixture thickens. Season with salt and green pepper corn and finish off with the parsley.
9.Take your crepe and cut from the center to one edge. Twist to form a cone shape, and then fill with chicken liver mixture.
10.Repeat this action and serve two stuffed crepes per portion. Pour the excess liquid as the sauce and garnish with a sprig of rosemary.
Tip:
Royco cooking tip: Meat Rub
