Thyme bread crumbed Chicken livers, with warm asparagus and pine nut salad.

Thyme bread crumbed Chicken livers, with warm asparagus and pine nut salad.
 
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This recipe was uploaded
by GATESY83

 
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Ingredients

Ingredients
Method
 
  • Serves 4
  • Ingredients:-
  • 1kl of Chicken livers trimmed of sinew and soaked in milk for a few hrs
  • Seasoned flour to dust
  • 1 beaten egg
  • 1 handful of bread crumbs with some thyme tips.
  • Oil for frying
  • For the salad
  • Mixed salad leaves of your choice
  • Small bunch of asparagus
  • A handful of pine nuts
  • Lemon
  • Olive oil.
Method

Set up a little production line of flour, egg and bread crumbs.
Drain the milk off the chicken livers and pat dry with kitchen towel.
Dust In seasoned flour, then dip in the egg and finally the bread crumbs, place on a plate and do the same to the others.
Place the livers in the fridge for about 30 mins.
In a large pan fry the chicken livers in a good amount of hot oil. You want a nice crisp golden crumb and the livers to be medium rare.
For the salad blanch the asparagus in salted boiling water, fry in a little butter and season. Toast the pine nuts in a dry pan.
Dress the salad leaves with lemon and olive oil and add to a large plate. Top with the asparagus spears and pine nuts and finally add the chicken livers and an extra squeeze of lemon. I made a really loose lemon mayo for this and it was incredible.

Thyme bread crumbed Chicken livers, with warm asparagus and pine nut salad.

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This recipe was uploaded by GATESY83

 
 
This is a great dish, it uses Chiken livers which are so cheap and tasty but often overlooked. I have used asparagus as its in season so its def a summer salad although you can mix it up with what ever veg you like.

Method


Method

Set up a little production line of flour, egg and bread crumbs.
Drain the milk off the chicken livers and pat dry with kitchen towel.
Dust In seasoned flour, then dip in the egg and finally the bread crumbs, place on a plate and do the same to the others.
Place the livers in the fridge for about 30 mins.
In a large pan fry the chicken livers in a good amount of hot oil. You want a nice crisp golden crumb and the livers to be medium rare.
For the salad blanch the asparagus in salted boiling water, fry in a little butter and season. Toast the pine nuts in a dry pan.
Dress the salad leaves with lemon and olive oil and add to a large plate. Top with the asparagus spears and pine nuts and finally add the chicken livers and an extra squeeze of lemon. I made a really loose lemon mayo for this and it was incredible.
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