Wednesday, 7 May 2014

Madeira Chicken Livers on Toast



There's a very unjust taboo with chicken livers, they're actually beautiful in flavour and are the main ingredient in most pates that people love. For those of you who are unsure, try this recipe and you'll be converted, for those of you who love chicken livers then behold this simple treat. It's incredibly simple and is a guilt free treat for yourself or for friends. Chicken livers are also very economical so make this for a large group of friends without having to dent the purse. The madera becomes sweet and smoky next to the meaty livers and on freshly buttered toast this is an absolutely divine treat!

Serves 4 

400g Chicken Livers
2 Onions
2 Cloves of Garlic 
Lemon to Squeeze
3 Tablespoons Madeira 
1 tsp Butter
1.5 tsp Vegetable Oil
Salt, Pepper and Corriander

1. Begin by heating the oil and butter in a frying pan. Finely slice the onions and garlic and sweat down on a low heat for about 3-4 minutes. 

2. Prepare your chicken livers, chop off any white parts and only leave the reddish purple meat. Season with salt and Pepper. 

3. Once the onions and garlic are fragrant and soft, add the chicken livers and turn up the heat. 
Allow them to brown on one side for about 2 minutes. The whole process should only take about 3-4 minutes tops. Ensure that the livers are caramel brown on the outside and lovely and pink on the inside. 

4. Now add the Madeira, keep the frying pan on a high heat and allow the alcohol to bubble off for a minute or two. Season everything with salt and pepper and then garnish with some fresh coriander. Enjoy!