Warm Salad Of Chicken Livers, Smoked Paprika & Sherry
This recipe combines tender chicken livers with a fragrant hazelnut and sherry sauce, creating a decadent dish that is bursting with flavor. The nuttiness of the hazelnuts complements the rich livers perfectly, while the lightness of the rocket salad adds a refreshing contrast. It's a dish that will impress your guests and tantalize your taste buds.
— Constant Cookbook
Ingredients
- 100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below
- 2 tbsp olive oil
- small knob of butter
- 450g pack chicken livers , cut into bite-size pieces
- 125ml glass Oloroso sherry
- juice ½ lemon
- 120g bag rocket salad
- sherry vinegar , to dress the leaves
- 2 garlic cloves
- 20g pack flat-leaf parsley , leaves only
- 3 tbsp blanched hazelnuts
- 2 tsp hot smoked paprika
- 4 tbsp olive oil
Instructions
- 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.
- 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.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4 - 6
Nutrition
- Calories: 543 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 0.29 milligram of sodium
Comments
No comments found.