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River Cottage Australia


  • For the Meat

  • 200g of Chicken heart

  • 200g of Chicken liver

  • 10-12 cherry tomatoes

  • Olive oil

  • Salt & pepper

  • For the Sauce

  • A splash of olive oil

  • 15g butter

  • 1 shallot, finely chopped

  • 2 tbs Port

  • 1 cup Veal stock

  • ½ tbs Balsamic vinegar


  • 1.

    In a pan add a splash of olive oil, and then the butter (the oil will prevent the butter from burning).  Next, add the shallots and sauté gently until softened.

  • 2.

    Pour in the Port and veal stock and simmer gently, adding the balsamic as the mixture reduces. (approximately 10minutes).

  • 3.

    In the meantime, make up your skewers with a mix of liver, heart & cherry tomato.

  • 4.

    Drizzle the skewers with olive oil & season with salt & pepper, then place on a barbeque, or griddle and cook until just done – overcook and they’ll become tough.

  • 5.

    Serve with the sauce.

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