Warm Chicken Liver Salad with Rarebites

This is adapted from Jamie's 15 Minute Meals...took me around 45 minutes! You obviously have to enjoy liver for this one, very rich which is why it's served with a basic salad.

  • 1 ciabatta loaf
  • 100g Cheddar cheese
  • 4 tbsp unsweetened yoghurt
  • 2 tsp wholegrain mustard
  • 1 tbsp Worcestershire sauce
  • dash of tabasco
  • 1 small red onion, finely sliced
  • 1/2 cucumber, finely sliced
  • 1 carrot, finely sliced
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 1/2 bunch fresh flat-leaf parsley, chopped
  • mixed salad leaves
  • 50g alfalfa sprouts
  • balsamic vinegar
  • 10g feta cheese 
  • olive oil
  • 400g free range chicken livers, cleaned & trimmed
  • 2 sprigs fresh rosemary
  • 1 tsp marmalade
  • 125ml Marsala
  • 2 tbsp unsweetened yoghurt 
  1. To make salad - toss all the salad ingredients together and arrange in large serving platter & set aside.
  2. To make Rarebites - heat oven grill on high. Cut ciabatta into thick slices and lightly toast on both sides. Finely grate cheese into a bowl & mix with the yoghurt, mustard, Worcestershire sauce and a few dashes of Tabasco sauce. Spoon over the toasted ciabatta & return to the grill on the middle shelf, removing when golden & crisp. Arrange around the edge of the salad platter.
  3. To make Livers - heat a frying pan on high heat with 1 tbsp of oil and add the chicken livers and rosemary leaves. Toss regularly for 3 minutes, season with salt & pepper, add the marmalade & Marsala, carefully light with a match, let flames subside & cook until sticky, then remove from the heat & stir in the yoghurt. Enjoy!