Monday, 15 June 2009

Thyme bread crumbed Chicken livers, with warm asparagus and pine nut salad.

I made this recipe up on Saturday night and it works really well.

Serves 4

You will need:-

1kl of Chicken livers trimmed of sinew and soaked in milk for a few hrs
Seasoned flour to dust
1 beaten egg
1 handful of bread crumbs with some thyme tips.
Oil for frying
For the salad
Mixed salad leaves of your choice
Small bunch of asparagus
A handful of pine nuts
Olive oil.


Set up a little production line of flour, egg and bread crumbs.
Drain the milk off the chicken livers and pat dry with kitchen towel.
Dust In seasoned flour, then dip in the egg and finally the bread crumbs, place on a plate and do the same to the others.
Place the livers in the fridge for about 30 mins.
In a large pan fry the chicken livers in a good amount of hot oil. You want a nice crisp golden crumb and the livers to be medium rare.
For the salad blanch the asparagus in salted boiling water, fry in a little butter and season. Toast the pine nuts in a dry pan.
Dress the salad leaves with lemon and olive oil and add to a large plate. Top with the asparagus spears and pine nuts and finally add the chicken livers and an extra squeeze of lemon. I made a really loose lemon mayo for this and it was incredible.

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