Warm Chicken Liver Salad Recipes

WARM SALAD OF CHICKEN LIVERS, SMOKED PAPRIKA & SHERRY

Steps:

• 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.

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 CHICKEN LIVER AND BACON SALAD

Steps:

• Boil the potatoes until just under-done. Let them dry in a colander then cut in half. Meanwhile, boil or steam the beans until al dente.
• Heat the butter in a heavy frying pan. When bubbling, add the halved potatoes and saute until nicely coloured.
• Use a slotted spoon to remove them from the pan and set aside.
• Get the pan back to temperature and add the lardons. Fry for a couple of minutes, then add the livers (you want these to be ready at the same time, so if you prefer the livers well done, put them in earlier, if you prefer them pinker, you'll want to wait. It all depends on the size of your lardons and liver chnks - use your judgement!).
• Once the livers are just browned, add the balsamic vinegar and continue to cook until the meat is cooked. Add a little more balsamic if it reduces too quickly. Season with freshly ground black pepper and sea salt.
• Assemble everything into a bowl immediately before serving, pouring over the reduced balsamic jus as a dressing. Serve immediately, or the lettuce will start to wilt.

HOT CHICKEN LIVER AND FENNEL SALAD

Steps:

• Divide spinach between 4 salad plates.
• In a large deep skillet, melt 1 tablespoon butter over medium heat; add fennel and cook for about 3 minutes or until tender. Remove from skillet; set aside.
• In same skillet, heat remaining butter with olive oil; add garlic and cook for 1 minute. Add chicken livers; cook for 3 to 4 minutes or until no longer pink in center.
• Return fennel to skillet. Add stock, anchovies, capers, sage, salt and pepper; cook over high heat for 2 to 3 minutes or until sauce is reduced slightly.
• Spoon mixture over individual salads and garnish with fennel leaves. Serve immediately.

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

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.