CHICKEN LIVER & CHORIZO OPEN SANDWICH

Chicken liver & chorizo open sandwich image

A thrifty, speedy supper for two - allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce

Provided by Cassie Best

Time 35m

Number Of Ingredients 10

Ingredients

25g butter
1 shallot , finely chopped
2 garlic cloves , 1 crushed, 1 squashed
200g chorizo , skin removed, sliced
4 thick slices of bread
1 tbsp olive oil , plus extra for drizzling (optional)
300g chicken liver , trimmed of any sinew or tubes
good splash of dry sherry (Fino works well)
4 tbsp double cream
small handful of parsley , chopped

Steps:

Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.
Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.
Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.

Nutrition Facts : Calories 923 calories, Fat 60 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 3 milligram of sodium