Devilled chicken livers on toast

Devilled chicken livers on toast

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I love to serve this dish on thick toasted bread to soak up the sauce. It’s so simple and so cheap; I’ve added a few mushrooms here, but you can do it just with chicken livers. Most liver is prepared for you these days, but it’s important to remove any white or yellow bits before cooking. The essential part is not to overcook them, but to keep them nice and pink in the middle. That way you’ll enjoy eating them so much more.

Ingredients

Quantity Ingredient
1 shallot
2 garlic cloves
25g butter
25ml olive oil
400g chicken livers, membranes removed
4 ciabatta slices
100g enoki mushrooms
50ml brandy
1 tablespoon english mustard
1/2 teaspoon cayenne pepper
75ml double cream
1 tablespoon fresh flat-leaf parsley
sea salt
freshly ground black pepper

Method

  1. Chop the shallot and crush the garlic. Heat the butter and oil in a large frying pan, add the chicken livers, shallot and garlic, and cook for 3–4 minutes.
  2. Meanwhile, toast the ciabatta slices until golden and keep them warm.
  3. Add the mushrooms and brandy to the livers, bring to the boil, then stir in the mustard and cayenne pepper. Season with salt and pepper and add the cream. Finely chop the parsley and sprinkle it on top.
  4. Spoon the livers onto the toasts and serve immediately.
Tags:
James Martin
Saturday Kitchen
quick meals
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