sesame – bFeedme

This light dish is great as a Starter or as a Main course – if you add some Potatoes, Noodles or Rice to it.

If you don’t want to grill the Livers, you can fry them off, by heating a couple of tablespoons of Sunflower Oil in a pan, sealing the Livers over a high heat, and then add the Juices to the pan, before simmering for three minutes.

To Serve 4
2tbsp Dark Soy Sauce
2tbsp Dry Sherry
1 Garlic Clove, peeled and crushed
1tsp Fresh Root Ginger, grated
1tsp Sesame Oil
1tsp Clear Honey
1/4tsp Chinese Five-Spice Powder
350g Chicken Livers, thawed
50g Watercress
125g Pak Choi, or Chinese Cabbage
1tbsp Coriander Leaves
1tbsp Sesame Seeds, roasted

1. Combine the Soy Sauce, Sherry, Crushed Garlic, Grated Ginger, Sesame Oil, Honey and Five Spice together, until well blended. Wash and dry the Chicken Liver, removing and discarding any discoloured parts, and toss the Liver in the Soy mixture, making sure it’s evenly covered. Transfer to a shallow dish, cover and leave to marinade for two hours.
2. After the two hours, transfer the Livers along with all the juices and remaining marinate to a foil lined pan, and grill as close to the heat for one to two minutes on each side, until browned and cooked through.
3. Place the Salad Leaves and Coriander, and toss in the Sesame Seeds and Juices from the Livers. Lay out on a plate, and place the Livers on top of the Leaves, and serve fresh from the pan.

Photo Courtesy of: FotoosVanRobin

This is a great dish to have prepared in the fridge for a day where you don’t have the time to cook a ‘proper’ dinner, as everything is easy and fast to cook, if you plan ahead.

Using Rump steak gives more juices and flavours, which improves the flavours and tastes that are in the meal – it’s also very affordable and easier to find in shops, so easier to make the dish!

To Serve 6
2tbsp Soy Sauce
2tbsp Worcestershire Sauce
2tbsp Soft Brown Sugar
2tsp Tomato Puree
1tsp Lemon Juice
1tbsp White Wine Vinegar
4tsp Sesame Seeds
2tbsp Vegetable Oil
2 Garlic Cloves, Peeled and Crushed
Salt and Pepper
700g Rump Steak
6 Sticks Celery
1 Bunch of Spring Onions
1 Small Cucumber

1. Mix the Soy Sauce, Worcestershire Sauce, Brown Sugar, Tomato Puree, Lemon Juice, White Wine Vinegar and Sesame Seeds into a large bowl, along with two tablespoons of Oil, the Garlic, and Salt and Pepper.
2. Slice the Steak into strips about half a centimetre across, and about five centimetres long, before stirring them into the marinade, covering and leaving to chill in a refrigerator for at least three hours
3. When you’re ready to cook, cut the Celery, Spring Onion and Cucumber into thin strips, discarding any seeds you find.
4. Heat a tablespoon of Oil in a large wok on non-stick pan until it begins to smoke slightly, and take the Steak strips out of the Marinade, and fry them in small batches until they are well browned, and place in a large warmed bowl.
5. Add the remainder of the marinade to the pan, and reduce it until it forms a syrup, and then pour over the cooked Steak.
6. Serve with the Vegetables either stirred in with the Steak, or on the side.

Photo Courtesy of: Tavalli

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