chicken livers on toast
serves two as a light snack or one for a more substantial supper
200g chicken livers
milk
flour
2 tbsps olive oil
20g butter
½ small onion, finely diced
1 garlic clove, chopped
1 dsp sherry vinegar
a blob of tomato purée
2 tbsp chicken stock
1 tbsp finely chopped parsley
2 thick slices of white sourdough bread, toasted
salt + black pepper
Soak the chicken livers in the milk for a few hours or more. Remove and drain, Season them and coat with flour. Heat the oil in a frying pan to fairly high and fry the livers until they start to colour - a couple of minutes. Remove with a slotted spoon and pour off any excess oil. Melt the butter in the pan and add the onion and garlic. After a minute or two add the vinegar and tomato purée,stir and then add the stock. As the stock bubbles away, return the livers to the pan together with the parsley and reheat, stirring all the time. Put the toasted bread onto two plates and spoon over the livers and juices.
200g chicken livers
milk
flour
2 tbsps olive oil
20g butter
½ small onion, finely diced
1 garlic clove, chopped
1 dsp sherry vinegar
a blob of tomato purée
2 tbsp chicken stock
1 tbsp finely chopped parsley
2 thick slices of white sourdough bread, toasted
salt + black pepper
Soak the chicken livers in the milk for a few hours or more. Remove and drain, Season them and coat with flour. Heat the oil in a frying pan to fairly high and fry the livers until they start to colour - a couple of minutes. Remove with a slotted spoon and pour off any excess oil. Melt the butter in the pan and add the onion and garlic. After a minute or two add the vinegar and tomato purée,stir and then add the stock. As the stock bubbles away, return the livers to the pan together with the parsley and reheat, stirring all the time. Put the toasted bread onto two plates and spoon over the livers and juices.