Harry Cobean
Executive Chef
a quick,tasty,nutritious meal that won't break the bank either....over here fresh chicken livers are just over £1 per pound.i cook the livers etc in my wok as high heat/fast cooking is essential to keep the livers tender & juicy imo.i like my chicken livers,like calves liver,cooked pink/medium inside.i also use thawed frozen livers and whilst the flavour is excellent they tend to be smaller than fresh & the texture isn't quite as good imo.
THE INGREDIENTS FOR TWO:
a)1lb(400-450grms) fresh chicken livers
b)garlic to taste,i used a single clove per head variety.any will do
c)shallots or sweet onion
d)chilli of dried chilli flakes to taste
e)smoked bacon cut into lardons,rind removed
f)evoo
g)2 or 3 glugs balsamic vinegar
h)small glass dry white wine
i)ground black pepper...percy pepper & lolita liver are in love & plan to have a family!!
j)maybe salt,but depends on bacon
THE METHOD:
1)pick over/trim the livers to remove any white bits/little veins etc.rinse & dry well
2)slice the shallots/garlic/chilli finely...i used my mandolin.or use chilli flakes
3)fry bacon lardons in a little evoo over a med heat to draw the fat & colour slightly
4)add garlic,chilli & shallots & cook for 2 or 3 mins
5)wack up the heat & add the livers/black pepper
6)stir fry to seal livers & cook til nearly at desired "doneness" hard to give timings as depends on how you like your livers & size of livers
7)add balsamico & turn to coat livers etc
8)add wine & boil hard to reduce
9)taste & add salt if required
10)the livers should be coated with a dark/sticky sauce,if you like more sauce add a touch more wine/balsamico mix....your choice
i like it with orzo pasta.i like to add a pinch of saffron to the boiling water for colour contrast/taste.if you haven't got saffron add turmeric...the flavour works with the liver.i added too little saffron to the water so added turmeric too.the combined flavours worked!!also delicious with rice,mashed spuds,chips(fries) or on toast.
also works well with calves,lamb & pigs liver etc cut into strips.
ENJOY!!
THE INGREDIENTS FOR TWO:
a)1lb(400-450grms) fresh chicken livers
b)garlic to taste,i used a single clove per head variety.any will do
c)shallots or sweet onion
d)chilli of dried chilli flakes to taste
e)smoked bacon cut into lardons,rind removed
f)evoo
g)2 or 3 glugs balsamic vinegar
h)small glass dry white wine
i)ground black pepper...percy pepper & lolita liver are in love & plan to have a family!!
j)maybe salt,but depends on bacon
THE METHOD:
1)pick over/trim the livers to remove any white bits/little veins etc.rinse & dry well
2)slice the shallots/garlic/chilli finely...i used my mandolin.or use chilli flakes
3)fry bacon lardons in a little evoo over a med heat to draw the fat & colour slightly
4)add garlic,chilli & shallots & cook for 2 or 3 mins
5)wack up the heat & add the livers/black pepper
6)stir fry to seal livers & cook til nearly at desired "doneness" hard to give timings as depends on how you like your livers & size of livers
7)add balsamico & turn to coat livers etc
8)add wine & boil hard to reduce
9)taste & add salt if required
10)the livers should be coated with a dark/sticky sauce,if you like more sauce add a touch more wine/balsamico mix....your choice
i like it with orzo pasta.i like to add a pinch of saffron to the boiling water for colour contrast/taste.if you haven't got saffron add turmeric...the flavour works with the liver.i added too little saffron to the water so added turmeric too.the combined flavours worked!!also delicious with rice,mashed spuds,chips(fries) or on toast.
also works well with calves,lamb & pigs liver etc cut into strips.
ENJOY!!
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