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Warm Salad Of Chicken Livers Smoked Paprika & Sherry

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Ingredients
  Blanched hazelnuts 100 Gram, blanched (1 Bag)
  Sauce 3 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Fried
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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