Rumaki

Ingredients

 

450g (1lb) chicken livers
150ml (6floz) soy souce
12-16 slices of smoked streaky bacon
2 x 200g ( 2 x7 oz) can of water chestnuts
200g (7oz) can of pineapple chunks
Brown sugar

Directions 

1. Marinate the chicken livers in soy souce for 30 minutes to 1 hour.

2. Cut the livers in half.

3. Remove the rind from the bacon , strech the slices with a knife and cut in half . Slice the water chestnuts in half.

4. Place the bacon on a flat surface , put a piece of liver , water chestnut and a piece of pineapple on top of each slice and roll up the bacon around them. Secure with a wooden cocktail stick.

5. Sprinkle the rolls with brown sugar. Cook at a temperature of 180 degrees Celsius for 20 minutes , or until the bacon is crisp.