Roasted Tomatoes With Wilted Chicken Liver Salad Recipes

GRILLED CHICKEN & ROAST TOMATO SALAD

Steps:

• Preheat the oven to 200 C / 400 F.
• Drizzle an oven dish or a tray with olive oil. Sprinkle cherry tomatoes with cinnamon, cumin and a little salt and pepper and lay out on the tray skin side down.
• Cut the green parts of the spring onions away (reserve for other uses) and cut the pale green and the white parts into two strips. If the white bulb is quite big, cut that in half (lengthways). Spread out the onion on the tray alongside the tomatoes (see image above). Pop the tray in the oven for about 25 minutes.
• Sprinkle the chicken tenderloins with onion and garlic powder, salt and pepper and set aside.
• When tomatoes are almost ready, heat a frying pan with 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and cook for 3 minutes on each side. Tenderloins are quite thin so they don't need much cooking time. After about 6 minutes, turn the heat off and leave the chicken to rest in the pan.
• Assemble the lettuce leaves on two plates and top with sliced avocado. Drizzle with a little lemon juice and olive oil (about 1/2 tablespoon each). Arrange the chicken pieces over the lettuce and top with roasted tomatoes and onions. Sprinkle with fresh green onions and little more cracked pepper and sea salt if you like.

GRILLED CALF LIVER KABOBS WITH WILTED SPINACH SALAD

Steps:

• For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
• Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
• Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
• Keep warm while preparing the salad.
• For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
• Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
• Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
• Season with salt and pepper, arrange on serving plates.
• Top each salad with 2 kabobs.
• Serve with crusty garlic bread.

ROASTED TOMATO CAPRESE SALAD

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
• Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
• Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

CHICKEN LIVER SALAD

Steps:

• Wash the chicken livers under cool water. Separate into halves, discarding the connecting sinew.
• Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans. Add the chicken livers in one layer, sprinkle them with half the salt and pepper, and saute over high heat for 1 minute, partly covering the pan with a lid to prevent splattering. Turn, and cook the livers for 1 minute more. (The livers should be pink inside.)
• Add the garlic and parsley, and mix well. With a slotted spoon, transfer the livers to a bowl, cover and set aside.
• Place the diced lettuce in a large serving bowl. Add the chicken liver pan drippings, and toss to mix well. Add the remaining salt and pepper and the vinegar, and mix well.
• Divide the salad among six individual plates, serving 4 liver halves per person. Serve immediately, while still lukewarm.

ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 400°F Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions.
• Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes.
• Roast for 25-30 minutes.
• Stir well half-way through cooking, spooning over the juices.
• When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish.
• Scatter over the basil and pour any juices over the top.

WILTED SPINACH SALAD WITH ROASTED KUMARA (SWEET POTATO)

Steps:

• Peel and cut the kumara into bite sized cubes.
• Toss in 2 tablespoons of olive oil and season with salt and pepper.
• Bake in the oven for 15 minutes at 200C/400°F.
• Mix the mustard, lemon juice, and zest for the dressing.
• Add the olive oil a tablespoon at a time, whisking between each spoonful.
• Add finely chopped dill.
• Season to taste with salt and pepper.
• Prepare the oranges by peeling and then cutting just the segments off the orange so that there is none of the tough bits. Squeeze any remaining orange juice in the fibrous bits into the dressing.
• Put the spinach is a large bowl.
• Add the roasted kumara straight from the oven and toss through the spinach to wilt the spinach. This works best if the kumara is still really hot.
• Add the dressing and orange segments and toss through.
• Serve slightly warm on a large plate and decorate with nasturtium flowers.

ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
• Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
• Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
• Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
• Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
• To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
• Have some nice crusty bread on the side.
• Scatter over more basil and the black olives.

ROASTED TOMATOES WITH WILTED CHICKEN LIVER SALAD

Steps:

• Preheat the oven to 200d C or 400dF.
• Toast the bread, cut the garlic cloves in half and rub over both sides of each piece.
• Remove the crusts from the toast and cut the toast into neat cubes.
• Reserve until later.
• Drain the chicken livers.
• Cut each liver into 2 to 3 pieces.
• Place on a plate and cover with cling film and refrigerate until required.
• Wash& drain the salad leaves.
• Cut the tomatoes in half lengthwise; place cut side up in a non stock roasting pan.
• Season well with salt and freshly ground pepper.
• Place in the oven for 25-30 minutes or until well browned on top.
• Keep hot.
• Dry fry the chicken livers in non stock pan until brown on the outside& pink in the middle.
• While the chicken livers are cooking arrange a little salad on 4 individual plates.
• Arrange the tomato halves around the outside of the lettuce.
• When the livers are cooked distribute them evenly between the 4 plates of salad.
• Quickly add the balsamic vinegar to the pan, place over the heat and swill around.
• Pour the vinegar over the chicken livers and sprinkle the garlic croutons on top.
• Serve immediately.