Ingredients
6 sprigs rosemary to use as skewers
50g Quince Paste cut into 8 pieces
8 rashers belly bacon
300g chicken livers
To taste salt flakes
To taste freshly ground black pepper
6 sprigs rosemary to use as skewers
50g Quince Paste cut into 8 pieces
8 rashers belly bacon
300g chicken livers
To taste salt flakes
To taste freshly ground black pepper
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Methods
1
To make the rosemary skewers you will need some long stemmed rosemary sprigs that you can strip back leaving the top four centimetre leaves of leaves on the tip. Soak skewers in water for an hour so they won’t burn in the cooking.
2
Wrap individual Quince Paste pieces in a slice of bacon by rolling bacon around the paste.
3
Clean the livers of membrane and thread onto skewers, alternating with the paste and bacon.
4
Heat barbecue to high heat. Season skewers with sea salt and freshly ground black pepper, drizzle with Extra Virgin Olive Oil and grill very quickly on each side, just enough for bacon to cook. Remove from the barbecue and allow to rest for a couple of minutes before serving.
1
To make the rosemary skewers you will need some long stemmed rosemary sprigs that you can strip back leaving the top four centimetre leaves of leaves on the tip. Soak skewers in water for an hour so they won’t burn in the cooking.
2
Wrap individual Quince Paste pieces in a slice of bacon by rolling bacon around the paste.
3
Clean the livers of membrane and thread onto skewers, alternating with the paste and bacon.
4
Heat barbecue to high heat. Season skewers with sea salt and freshly ground black pepper, drizzle with Extra Virgin Olive Oil and grill very quickly on each side, just enough for bacon to cook. Remove from the barbecue and allow to rest for a couple of minutes before serving.
