Snip 13
Master Chef
This is lovely as a starter or lunch dish.
4 slices of ciabatta (brush with olive oil and toast or grill)
30 gr (1 and 1/4 oz) butter
6 thick rashers of streaky bacon cut into bite size strips
400gr (14 oz) of chicken livers (cleaned and soaked in milk for 20 mins)
200gr (7oz) portabello mushrooms (cut into thick slices)
50ml (2fl oz) white wine
110ml (4fl oz) sour cream
3 tbsps of chopped flat leaf parsley
1 tsp of sweet paprika
salt and cracked black pepper
Melt half the butter in a large frying pan over a high heat, add the bacon and fry till crisp. Add the livers, paprika and mushrooms and fry for 2 mins. Whisk together the wine and sour cream and pour over the livers. Stir and gently cook until the livers are just done (about 3-4 minutes)
Remove from heat and add parsley and salt and pepper to taste.
Butter the ciabatta with remaining butter and serve with livers.
Enjoy!
4 slices of ciabatta (brush with olive oil and toast or grill)
30 gr (1 and 1/4 oz) butter
6 thick rashers of streaky bacon cut into bite size strips
400gr (14 oz) of chicken livers (cleaned and soaked in milk for 20 mins)
200gr (7oz) portabello mushrooms (cut into thick slices)
50ml (2fl oz) white wine
110ml (4fl oz) sour cream
3 tbsps of chopped flat leaf parsley
1 tsp of sweet paprika
salt and cracked black pepper
Melt half the butter in a large frying pan over a high heat, add the bacon and fry till crisp. Add the livers, paprika and mushrooms and fry for 2 mins. Whisk together the wine and sour cream and pour over the livers. Stir and gently cook until the livers are just done (about 3-4 minutes)
Remove from heat and add parsley and salt and pepper to taste.
Butter the ciabatta with remaining butter and serve with livers.
Enjoy!