Cheap cut recipe for 4 people, takes only 10 mins; recipe has chicken liver, shallot, flatleaf parsley, caper, olive oil, sherry vinegar, bread, plain flour and cayenne pepper.
Chicken livers on toast
Course: Cheap cut
Servings
4
servings
Prep time
20 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Cayenne Pepper: large pinch cayenne pepper
- Flatleaf Parsley: large handful flatleaf parsley, leaves very roughly chopped
- Shallot: 2 shallots, finely chopped
- Bread: 4 slices nice bread, such as sourdough
- Sherry Vinegar: 3 tbsp sherry vinegar
- Plain Flour: 1 tbsp plain flour
- Caper: 1 tbsp capers, rinsed and drained, roughly chopped
- Chicken Liver: 250g chicken livers
Directions
- 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.
