Warm Artichoke And Chicken Liver Salad Recipes

WARM CHICKEN LIVER SALAD

Steps:

• Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
• Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.

WARM RICE, ARTICHOKE, SPINACH, AND CHICKEN SALAD

Steps:

• Heat oil in a pot over medium-high heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes. Stir pine nuts into onion mixture; saute until fragrant and golden, 2 to 3 minutes. Stir lemon zest, vegetable bouillon, and turmeric into onion mixture; saute until fragrant, about 1 minute. Add rice to mixture and cook until fragrant, 2 to 3 minutes more.
• Pour rice mixture in a rice cooker and add water. Set the rice cooker to the regular white rice cycle, and select Start. Fluff cooked rice with a fork and top rice with green onion and basil. Close rice cooker and steam green onion and basil until tender, about 5 minutes.
• Stir mushrooms into rice and place spinach on top. Close rice cooker again and steam until spinach wilts slightly, about 5 minutes more. Add chicken, artichoke hearts, and Parmesan cheese; stir to combine. Season with black pepper.

WARM ARTICHOKE AND CHICKEN LIVER SALAD

Steps:

• Sauté chopped bacon and chopped shallots in large skillet over medium heat until shallots are golden, about 8 minutes. Add chicken stock and Madeira, then vinegar to skillet. Boil liquid until reduced to 2/3 cup, about 4 minutes. Remove from heat. Whisk in 2 tablespoons olive oil and tarragon.
• Heat 1 tablespoon olive oil in another large skillet over medium-high heat. Add artichoke hearts and sauté until golden, about 5 minutes. Transfer artichoke hearts to plate. Add remaining 2 tablespoons olive oil to skillet. Add chicken livers and sauté until brown outside and just pink inside, about 3 1/2 minutes. Remove skillet from heat. Season to taste with salt and pepper.
• Place greens in large bowl. Toss with enough dressing to coat. Divide greens among 4 plates. Top with chicken livers and artichokes. Serve warm.

WARM CHICKEN LIVER SALAD

Steps:

• 1 Heat 1 tbsp oil with a knob of butter in a wok or frying pan and fry the onion for 5 mins until softened. 2 Stir in the chilli flakes and thyme, then add the potatoes and cook for 8-10 minutes or until the potatoes are crispy and golden. 3 Heat a large pan with 2.4 litres/4 pints of water. Add the white wine vinegar and bring to the boil. Break each egg into the water where it is bubbling, then move the pan to the edge of the heat and simmer gently for 3 minutes. Remove with a slotted spoon and plunge into a bowl of iced water. When cold, trim down any ragged ends from the cooked egg white. 4 Heat a large frying pan with a tablespoon of oil and a knob of butter. Add the black pudding and fry for a minute on each side or until tender. Transfer to a plate and keep warm. 5 Add another tablespoon of oil and 25g/1oz of butter to the pan, season the chicken livers and add, then fry for 3-4 minutes, turning once until browned but still pink in the middle. Add to the plate. De-glaze the pan with the balsamic, then add the wine. Boil to reduce a little and fold in the rest of the butter. 6 Add the eggs to a pan of boiling salted water and cook for 1-2 minutes to warm through. Add the greens to the potatoes and toss until they are just beginning to wilt. Season and divide among plates, arrange the chicken livers, black pudding and poached eggs on top. Spoon on the dressing to serve. NOTES : Chef - Antony Worrall Thompson Recipe by: Food & Drink