You're pretty lucky I haven't gone wild with the chicken livers already. I do love them. Before I started on the alternating weeks of meat/fish/veggie etc in my menu planning I spent years going through my cookbooks month by month, chucking anything I couldn't cook a new recipe from. I think I did three months' consecutive new recipes with chicken livers, much to the chagrin of veggie readers.
ANYWAY. Tonight, it's chicken livers time. There are meat photos below.
It's another recipe from the Sunday Night book, and it definitely fits that brief: quick, tasty, on toast. One where you're going to want to get everything laid out on the side beforehand, but then it's 5 minutes till you're eating.
Cut up the livers a little, just the bigger bits, and discard any bile. These were so bouncy and fresh, bless them. (I went Duchy Organics, on account of Waitrose essentials livers looking like they'd already dissolved in the pack when I was shopping yesterday. This means this meal isn't 75p a time but £1.50, but otoh, relatively happy chickens, so...)
Coat your livers in seasoned flour (flour, mustard powder, smidge of cayenne, seasoning), fry them off for 1 minute per side (or a bit more, but pinkish is good).
Deglaze the pan with equal generous splashes of sherry vinegar and Worcestershire sauce, then add a bigger splash of stock and boil it off. Stir in loads of butter to make an evil sauce, and warm the livers up in it.
Serve on toast, with watercress (WATERCRESS not lambs lettuce which I did yesterday), and a sharp dressing. Recipe says capers too, but eh, who needs capers?
I'm going to show this to the husband just for the fun of watching him turn green with envy. He adores watercress and it's quite hard to get here. :)
ReplyDeleteOh no, my next one is watercressy too. I even got land cress at the market, which I did not know was a thing (though it's perfectly logical, spose!).
DeleteYep, land cress sounds logical - I wonder if we can grow it here!!!
ReplyDelete