|
My recipe
Warm Chicken Liver Salad with Cranberry Poppy Seed Vinegrette
4-6 servings
- 600 g chicken livers, cleaned and trimmed
- 500 ml milk
- 2 tbsp AP flour
- 2 tbsp Port wine (optional)
- 2 medium sized onions (sliced)
- 1-2 tbsp light brown sugar (to taste)
- 2 tbsp butter + 2 tbsp Canola oil (divided)
- 200-250 g escarole (arugula, mache, baby spinach, green salad to taste)
- Salt, black pepper, cranberries, chopped parsley for garnish
- With a sharp knife trim away any excess fat or sinew from the liver. Transfer the livers into the large bowl, pour in the milk and leave to stand for 20 minutes. After 20 minutes, remove the chicken livers from the milk and place them on kitchen paper to drain.
- Preheat the large heavy bottom skillet with 1 tbsp of butter and 1 tbsp of oil. Add the onion slices and stir to coat the onions with the oil-butter mixture, and stirring occasionally sauté for 5-7 minutes. Sprinkle over the sugar and continue to cook, stirring frequently for another 5-6 minutes. Add 2 tbsp of Port wine, and stirring cook for a further 5-7 minutes. Season with salt and pepper, take off from the heat.
- Spread some of the flour over the chopping board and coat the chicken livers thoroughly with flour and set aside.
- In another pan, heat 1 tbsp of oil and 1 tbsp of butter over a medium-high heat, add the chicken livers. Cook for 3–5 minutes, turning halfway through the cooking time, until sealed and cooked through. Season with salt and pepper.
- Arrange the onion on individual heated plates, add the chicken livers and place a generous spoonful of the escarole. Pour over vinegrette and garnish the salad with parsley and berries.
|
|
