Warm Salad Of Chicken Livers Smoked Paprika & Sherry
|Blanched hazelnuts||100 Gram, blanched (1 Bag)|
|Olive oil||2 Tablespoon|
|Butter||2 Tablespoon (1 Small Knob)|
|Chicken livers||450 Gram, chopped into bite-size pieces (450 Gram)|
|Oloroso sherry||4 Fluid Ounce (125 Milliliter)|
|Lemon juice||1⁄2 Tablespoon (Juice Of 1/2 Lemon)|
|Salad rocket||120 Gram (1 Bag)|
|Sherry vinegar||2 Tablespoon (To Dress The Leaves)|
|Garlic||2 Clove (10 gm)|
|Flat leaf parsley||20 Gram, leaves only (1 Package)|
|Blanched hazelnuts||3 Tablespoon|
|Hot smoked paprika||2 Teaspoon|
|Olive oil||4 Tablespoon|
1. Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
2. 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, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little Sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.