Leek Wrapped!

All those fancy little portions served on a white platter is the inspiration to this small portioned appetizer. Not everyone is a fan of chicken liver right? I don’t know how. Ok, in that case I could be the weirdo, since who is in their senses doesn’t like mangoes. Moving on :)

So, the whole point is to take advantage of the subtle flavor and mild crispness of the leek hence I experimented with something strong flavored as chicken liver.
Ingredients:
One large Leek
200 gms of chicken liver
3 large pods of garlic
2 tbl spoons of olive oil
Salt and pepper to taste
Process:
In a hot pan, add two tbl spoons of olive oil. When the oil is warm enough throw in the chopped pieces of garlic and let them turn golden brown. Take in the aroma. Add the chopped liver and let it fry till they are cooked. Add salt per your taste and two tbls spoons of pepper. When the liver turns gorgeous brown, it is cooked.

In the meantime boil the chunk of leek with a pinch of salt. Here we need to be careful to not overcook it else we will lose the crunchiness. You could use a fork to poke and see if the outer layer is cooked. If yes, then drain the water, make one long slice vertically. Separate the layers and make beds of leeks. Keep aside.

Now, throw in the boiled livers in a grinder to make a thick paste. You could also squeeze some lime juice into it.

Serving suggestions: You could have a generous blob of each leek bed and leave it open, or carefully roll the bed over. I guess you eventually end up rolling them for the sake of convenience. Enjoy.
Tip: Also, when frying the pieces of liver, you could also opt to add some amount of tomato puree and red chili powder and a pinch of paprika if you wish to add a little more zing.