Friday, 26 February 2010

Chicken liver crostini

Mmmmm - i haven't had chicken liver for years.  It is cheap and very tasty - i bought the most expensive chicken liver i could find - organic, free range from waitrose - and its still only a few pounds.  And what great flavour you get from a recipe like this.  Definitely one to make.

- Remove any gristle from 200g chicken livers and put them in a dish covered with milk for about 10 mins.
- Chop 1/2 stick celery, 1 clove garlic, 1 shallot or spring onion, and 1 tablespoon parsley in a processor.
- Heat 2 tablespoons olive oil and add the vegetables and cook gently for about 5 mins.
- Drain and dry the chicken livers, chop them by hand, add to the pan and cook until pink.
- Add 1/2 tomato puree and cook for 1-2 mins, then add 4 tablespoons marsala or vermouth/sherry.
- Let this bubble away mostly, add salt and pepper, then turn down the heat and cook gently for a further 10 mins.
- Put the contents into the processor, add 1 teaspoon capers and 2 chopped anchovies, then quickly pulse together.
- Put back in the pan with 1 tablespoon butter and cook gently for another few mins.
- Let cool before serving as crostini sprinkled with parsley.

- Posted using BlogPress from my iPhone

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