Last weekend was bacon galore. A “kitchen situation” such as this happens when you haven’t done your weekly visit to the market and all’s left inside your ref is bacon, asparagus, chicken liver and half a kilo of mussels. Hors d’oeuvre becomes main dish.
This is very similar to rumaki, sans water chestnuts, soy sauce, ginger and sherry. Still YUM!
Bacon, cut in halves
Chicken livers, cut into quarters
Sprinkle chicken liver with pepper (with salt if you wish) and wrap each piece in 1/2 slice of bacon. Secure bacon ends with a toothpick. Place wrap-ups in a pan and bake at 200 degrees centigrade (fan-assisted) until liver is cooked and bacon is crispy. Serve hot.
I baked ‘em together with bacon-wrapped asparagus. Served all in a plate with steamed mussels. Inulam sa kanin!
Lasang Pinoy, Sundays Week 19: On a Stick!
(Or… a small stick a.k.a. tootpick.)