Everyone is a fan of chicken: roasted, fried or in a curry.
Sadly, the same adulation is not bestowed upon the humble offal. With a reputation for looking disgusting, I am not surprised that they end up in the bin.
Chicken livers though, are on an entirely different league. Surprisingly creamy, they melt in the mouth if cooked right. I have only ever had them in curries (slightly overcooked); they were fed to me as a child, for being nutritious. But I guess I needed to treat them right for once.
This recipe is inspired by Rachel Khoo and Nigel Slater, the latter of whom advised quite correctly that chicken livers are paired best with a dash of vinegar and sweet caramelised onions. I have added figs and grapefruit to bring out the sweet and sour flavors even more.
Chicken liver,
caramelised onion and fig salad with grapefruit brulee
Fry seasoned
chicken livers in butter for 3 mins. Finish with (white wine vinegar + sage). Caramelise sliced onions in
butter. Brush figs with (honey + olive oil + salt + pepper) and broil for 5
mins. Season escarole and toss with (olive oil + sherry vinegar). Sprinkle
grapefruit slices with sugar and blowtorch. Arrange (grapefruit segments +
caramelised onions + chicken liver + figs) over salad.
No comments:
Post a Comment