I’ve never liked chicken livers. I’ve certainly never gone back for seconds – until James Martin made them.
This week Aviya and I went to London for a More To Mushrooms event where chef James Martin did a cooking demo for a small group of bloggers and journalists. The theme of the event was quick and easy mushroom recipes and I learned more about mushroom than I ever thought – like the fact that we totally overcook mushrooms. While he made some fantastic dishes, it was the chicken livers that caught me by surprise. Here’s a newsflash: cooking chicken livers through, ruins them. They need a quick fry and that’s the end of that. And then they are totally palatable!! Here’s the recipe James Martin made for us:
- 4 slices from a white bloomer
- 30g butter
- 6 rashers bacon cut into lardons
- 400g chicken livers
- 200g chestnut mushrooms, cut in half
- 50ml white wine
- 110ml double cream
- 3 tbsp chopped flat leaf parsley
- salt and black pepper
- Toast the bread and set aside
- Melt half the butter in a frying pan set over a high heat, add the bacon and fry until it starts to crisp. Add the livers and mushrooms, and saute for 1 minute
- Pour over the wine and cream and stir all the ingredients together for 2-3 minutes, but no more, to ensure the livers stay pink in the middle, then remove the pan from the heat
- Add the parsley and season with salt and pepper. Serve with slices of toast.