Warm Salad Of Chicken Livers Smoked Paprika & Sherry Recipe
Ingredients
| 100 g bag blanched hazelnuts, minus | ||
| 3 tbsp for the sauce | ||
| Olive oil | 2 Tablespoon (FOR THE SALAD) | |
| Small knob of butter | ||
| 450 g pack chicken livers, chopped into bite-size pieces | ||
| 125 ml/4 fl oz glass Oloroso Sherry | ||
| Juice 1/2 lemon | ||
| 120 g bag rocket salad | ||
| Sherry vinegar, to dress the leaves | ||
| Garlic | 2 Clove (5gm) (FOR THE SAUCE) | |
| 20 g pack flat-leaf parsley, leaves only | ||
| Hazelnuts | 3 Tablespoon, blanched (FOR THE SAUCE) | |
| Hot smoked paprika | 2 Teaspoon (FOR THE SAUCE) | |
| Olive oil | 4 Tablespoon (FOR THE SAUCE) | |
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.
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.
Chef
