CHICKEN LIVERS ON TOAST

Chicken livers on toast image

Not just for stuffings and pâtés, pan-fried chicken livers make a good-value starter or light lunch

Provided by Barney Desmazery

Categories Dinner, Lunch, Starter

Time 30m

Yield Serves 4

Number Of Ingredients 9

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Ingredients

250g chicken livers
2 shallots , finely chopped
large handful flatleaf parsley , leaves very roughly chopped
1 tbsp capers , rinsed and drained, roughly chopped
2 tbsp olive oil
3 tbsp sherry vinegar
4 slices nice bread , such as sourdough
1 tbsp plain flour
large pinch cayenne pepper

Steps:

Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.

Nutrition Facts : Calories 221 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.83 milligram of sodium