- Cook Time: 10 mins
- Serving: 4 - 6 Persons
Nutrition facts (per portion)
- Calories: 543
- Carbohydrate Content: 6g
- Fat Content: 42g
- Fiber Content: 3g
- Protein Content: 26g
- Saturated Fat Content: 6g
- Sodium Content: 0.29g
- Sugar Content: 4g
Warm salad of chicken livers, smoked paprika & sherry Recipe
Warm salad of chicken livers, smoked paprika & sherry is a Tapas recipe for 4 - 6 people, takes only 5 mins; recipe has hazelnut, olive oil and butter.
Ingredients
- Garlic Clove - 2 garlic cloves
- Olive Oil - 2 tbsp olive oil
- Parsley - 20g pack flat-leaf parsley, leaves only
- Rocket - 120g bag rocket salad
- Lemon - juice of 1/2 a lemon
- Butter - small knob of butter
- Paprika - 2 tsp hot smoked paprika
- Sherry Vinegar - sherry vinegar, to dress the leaves
- Sherry - 125ml glass oloroso sherry
- Hazelnut - 100g bag blanched hazelnuts, minus 3 tbsp for the sauce, below
- Chicken Liver - 450g pack chicken livers, cut into bite-size pieces
Instructions
- 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.
