Warm salad of chicken livers, smoked paprika & sherry Recipe

Introduction

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.

Warm salad of chicken livers, smoked paprika & sherry Recipe

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

Prepare the sauce by placing all the ingredients in a food processor and pulsing until a coarse mixture forms. Pre-heat the oven to 200 degrees Fahrenheit (or 180 degrees Celsius with the fan on) and 6 ounces of gas. Roast them for 5 minutes until gently toasted, then coarsely slice them and leave them.
Next, prepare the salad by heating the olive oil and butter in a large frying pan over medium heat. Brown the livers quickly in two batches, cooking for about two minutes per batch. Toss in the sherry and let it boil for a few minutes. Warm up the sauce by stirring it in and letting it thicken. The lemon juice should be added, and the dish should be seasoned to taste. Lightly drizzle some sherry vinegar over the salad greens. Serve the livers and sauce immediately, dotting each plate with toasted chopped hazelnuts and scattering the dressed salad leaves on top.

Method

STEP 1

Prepare the sauce by placing all the ingredients in a food processor and pulsing until a coarse mixture forms. Pre-heat the oven to 200 degrees Fahrenheit (or 180 degrees Celsius with the fan on) and 6 ounces of gas. Roast them for 5 minutes until gently toasted, then coarsely slice them and leave them.

STEP 2

In a large frying pan, melt the butter and olive oil over medium heat. Brown the livers quickly in two batches, cooking for about two minutes per batch. Toss in the sherry and let it boil for a few minutes. Warm up the sauce by stirring it in and letting it thicken. The lemon juice should be added, and the dish should be seasoned to taste. Lightly drizzle some sherry vinegar over the salad greens. Serve the livers and sauce immediately, dotting each plate with toasted chopped hazelnuts and scattering the dressed salad leaves on top.

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