Método de preparação
For the chutney, mix the apples, pears, lemon peel and juice, ginger, onion, chilli, sugar, vinegar, mustard seed, ras el hanout, bay leaf and a little salt in a pan. Bring to the boil, stirring occasionally. Simmer gently for around 40 minutes, stirring occasionally to prevent burning. Remove the bay leaf and season the chutney with salt and pepper. Bring to the boil again, pour into sterilised jars and seal immediately. The chutney will keep for several months in a dark, airtight container.
Remove the liver from the fridge in advance so it can reach room temperature.
Mix the prepared vegetables with the feta, thyme, garlic and olive oil in a bowl. Season with salt and pepper as desired. Spoon 5 tablespoons of the mixture onto each piece of aluminium foil. Fold the foil into a packet. Grill the vegetable packets for around 20 minutes on the pre-heated grill over direct heat.
Grill the liver for 2 minutes on each side over direct heat. The core temperature should reach 58-60°C (136-140°F). Then remove from the grill and season with salt and pepper. Serve with the vegetable packets and a little chutney. Serve with extra chutney.
Tip: You can also use other vegetables based on your preferences and the season. Harder vegetables, such as carrots or beetroot, should always be cut as small as possible so that they cook in the same time as the softer vegetables.