Cheap cut recipe for 2 people, takes only 15 mins; recipe has butter, shallot, garlic clove, chorizo, bread, olive oil, chicken liver, dry sherry, double cream and parsley.
Chicken liver & chorizo open sandwich
Course: Cheap cut
Servings
2
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 2 garlic cloves, 1 crushed, 1 squashed
- Olive Oil: 1 tbsp olive oil, plus extra for drizzling (optional)
- Parsley: small handful of parsley, chopped
- Butter: 25g butter
- Shallot: 1 shallot, finely chopped
- Bread: 4 thick slices of bread
- Chorizo: 200g chorizo, skin removed, sliced
- Dry Sherry: good splash of dry sherry (Fino works well)
- Double Cream: 4 tbsp double cream
- Chicken Liver: 300g chicken liver, trimmed of any sinew or tubes
Directions
- Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.
- Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.
- Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.
