Chicken Livers And Apricots With Warm Radichio Salad Recipe

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Servings: 1

Ingredients

Cost per recipe $8.49 view details
  • 4 x Fresh apricots, or possibly tinned (in juice)
  • 50 gm Butter
  • 200 gm Chicken livers, trimmed
  • 2 Tbsp. Plain flour
  • 2 tsp Dry sage
  • 1 bn Fresh sage
  • 50 ml Tarragon vinegar
  • 30 ml Kirsch liqueur or possibly brandy
  • 1 sm Radichio lettuce
  • 1/2 x Green pepper, sliced thinly lengthways
  • 1/2 x Yellow pepper
  • 4 x Black olives, unpitted Extra virgin extra virgin olive oil
  • 1 slc White bread
  • 2 tsp Caster sugar Salt and black pepper

Directions

  1. 1 Halve and stone the apricots. Place in a small pan with 4 tbsp water. Simmer on a low heat till soft. Heat the butter in a medium frying pan.
  2. 2 Combine the flour, dry sage and seasoning on a large plate. Slice the liver in half and coat in the seasoned flour. Shake off the excess and fry in the melted butter for 2-3 min on each side.
  3. 3 Finely chop the fresh sage and add in to the pan. Cook for a minute, remove the livers from the pan and keep hot. Add in the vinegar and alcohol to the pan juices and simmer for a minute.
  4. 4 Remove the softened apricots from the heat and place in a mini food processor to make a puree. Add in this to the frying pan with any remaining liquid left in the small pan and simmer for five min.
  5. 5 Heat 1 tbsp oil in a small frying pan. Remove the crusts from the bread and slice into 1cm cubes. Add in to the pan and fry till crisp and golden brown, turning regularly.
  6. 6 Heat a wok and add in 1 tbsp extra virgin olive oil. Set aside a large rounded leaf from the lettuce. Shred half of the remainder and place in the wok.
  7. 7 Thinly slice the yellow pepper lengthways and add in to the wok with the green pepper. Stir-fry for a minute.
  8. 8 Place the reserved lettuce leaf on a serving plate. Fill with the hot salad. Stone the olives and add in to the salad. Drizzle with a little extra virgin olive oil and top with the croutons.
  9. 9 Stir the sugar into the apricot sauce and season well. Add in the livers to the serving plate, accompany with the apricot sauce and garnish with fresh sage.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 635g
Calories 1445  
Calories from Fat 979 68%
Total Fat 110.04g 138%
Saturated Fat 38.88g 156%
Trans Fat 0.14g  
Cholesterol 798mg 266%
Sodium 611mg 25%
Potassium 1332mg 38%
Total Carbs 62.11g 17%
Dietary Fiber 17.9g 60%
Sugars 15.13g 10%
Protein 43.58g 70%
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