| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tessa, Bramley’s, Country, Kit |
1 |
servings |
INGREDIENTS
| 350 |
g |
Fresh chicken livers |
| 1 |
oz |
Unsalted butter |
| 2 |
tb |
Madeira |
| 1 |
tb |
Pine kernels |
|
|
Selection of mixed salad leaves |
| 1 |
sm |
Cooked beetroot |
| 2 |
tb |
Chicken stock |
|
|
Leaves from 2 sprigs of fresh thyme |
| 55 |
ml |
Extra virgin olive oil |
| 1 |
tb |
Pink peppercorns |
|
|
Salt and freshly ground black pepper |
| 1 |
pn |
Caster sugar |
INSTRUCTIONS
DRESSING
Wash the salad leaves. Trim the livers and remove any skin, veins and
sinew, taking care to remove any green bits. Season. Heat a cast iron pan
or skillet until very hot. Swirl in the butter and fry livers briskly on
all sides for about 1 minute for pink livers (11/2 minutes for a point).
Add pine kernels to pan to brown lightly and bring out their flavour. Add
Madeira, keeping the heat high and scraping up all the liver sediment
juices into the Madeira and butter to make a sauce.
Arrange salad in centre of four plates with the livers around. Pour the
sauce and pine kernels over the livers and then the beetroot dressing over
and around.
Dressing: Liquidize beetroot with stock. Heat gently in saucepan with all
remaining ingredients. Whisk well and check seasoning. Heat gently but do
not boil. The dressing will separate slightly on the plate to make a
beautiful golden and red marbled effect.
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