WARM SALAD OF CHICKEN LIVERS, SMOKED PAPRIKA & SHERRY
A delicious warm salad, full of smoky, garlicky flavours
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 13
Steps:
- Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
- Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.
Nutrition Facts : Calories 543 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.29 milligram of sodium
CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS
Provided by Mark Bittman
Categories appetizer, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
- Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
- Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
- Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 308 milligrams, Sugar 3 grams, TransFat 0 grams
CHICKEN LIVERS ON TOAST
Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch
Provided by Barney Desmazery
Categories Dinner, Lunch, Starter
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
- Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
- Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.
Nutrition Facts : Calories 221 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium
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