Rumaki Appetizer
This recipe guides you through preparing a classic rumaki appetiser, featuring chicken livers and water chestnuts wrapped in bacon. The components are first cooked separately before being assembled and secured with toothpicks. The finished bites are then baked and briefly broiled just before serving, resulting in 20 savoury pieces perfect for entertaining.
Ingredients
- 1 (1 lb) container chicken liver
- 1 lb bacon
- 1/2 cup soy sauce
- 1 tablespoon minced gingerroot
- 1/4 cup cream sherry
- 1 (4 ounce) can sliced water chestnuts
- 1 teaspoon minced garlic
- butter
- wooden toothpick
Method
- Arrange the bacon strips in a frying pan, cover it, and place it over a low flame.
- In a separate pan over a medium flame, melt some butter before adding the soy sauce, ginger, sherry, garlic and the container of chicken livers.
- Ensure the bacon does not cook completely. it should only be partially done.
- Once the bacon is still soft and partially cooked, take it out and lay the strips on a paper towel to cool slightly.
- When the livers are cooked on both sides, remove them from the heat and also set them on a paper towel to cool a little.
- Cut the chicken livers into pieces that are somewhat flat.
- Wrap a piece of chicken liver and a slice of water chestnut with either half or a whole strip of bacon, using a wooden toothpick to secure it.
- Put each assembled rumaki onto a cookie sheet, repeating the process until the sheet is full and all the livers and bacon are used.
- Set the cookie sheet with all the rumaki aside.
- Approximately 20 minutes before your guests arrive, preheat your oven to 450 degrees.
- About 15 minutes before company arrives, place the cookie sheet with the rumaki into the oven for 10 minutes, then raise the oven to broil for about 3 to 5 minutes.
- Take the rumaki out of the oven and serve them on a hot plate.
- Keep the toothpicks in place so guests can pick them up easily.
Nutrition (per serving)
Sodium608000 mg
Recipe details
CategoryBeef Organ Meats
AuthorAlan Leonetti
