Wednesday, 6 February 2013

Warm Chicken Liver Salad with Hazelnuts

To toast and skin the hazelnuts for this recipe, place on baking tray and bake 180oC for 10 minutes. Cool, then place in a clean tea towel & rub to loosen the skins. This recipe is adapted from Annabel Langbein, Free Range in the City.

Ingredients
Serves 2 as a main
Takes around 30 minutes

  • 350g free-range chicken livers
  • salt & freshly ground pepper
  • 2 tbsp canola oil
  • 2 tsp butter
  • bag of baby spinach, rocket or watercress
  • 2 oranges, peeled & segmented
  • 2 tbsp hazelnuts, toasted, skinned & coarsely chopped
  • 1 tbsp lemon juice
  • a drizzle of pomegranate molasses (optional)
Method
  1. Trim chicken livers, cutting any large pieces in half. Season with salt & pepper.
  2. Heat butter in a large, heavy based fry pan and when it turns nut brown add the livers. Cook over high heat, turning once, until browned but still lightly pink in the middle. About 2 minutes on one side and 1 minute the other. Lift out of pan & set aside.
  3. Arrange spinach on a serving platter with oranges & hazelnuts. Add warm livers & gently toss. Drizzle with lemon juice & pomegranate molasses, if using, & season to taste. Serve immediately & enjoy!

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