Warm salad of chicken livers, smoked paprika & Sherry

Recipe uploaded by

Thomasina Miers

1 rating

Recipe by Thomasina Miers

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
2. Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the Sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little Sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.

TIP

If I have time, I like to soak the rocket salad in cold, salted water for half an hour. This keeps the leaves crisp and also seasons them to bring out their flavour

PER SERVING

543 kcalories, protein 26g, carbohydrate 6g, fat 42 g, saturated fat 6g, fibre 3g, salt 0.29 g

Latest comments and suggestions

• Margaret

  13 July 2009

  Margaret rated and commented on this recipe

  

  A really delicious, quick, nutritious and not too expensive recipe which everyone enjoyed and is something a little different. Couldn't find any hot smoked paprika, but it was very good even with standard paprika! We had it for a mid-week supper, but it would certainly be suitable for a posh lunch too. This will surely become a summer favourite with our family.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/10777/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE SALAD

• 100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below
• 2 tbsp olive oil
• small knob of butter
• 450g pack chicken livers , cut into bite-size pieces
• 125ml glass Oloroso sherry
• juice ½ lemon
• 120g bag rocket salad
• sherry vinegar , to dress the leaves

FOR THE SAUCE

• 2 garlic cloves
• 20g pack flat-leaf parsley , leaves only
• 3 tbsp blanched hazelnuts
• 2 tsp hot smoked paprika
• 4 tbsp olive oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Ingredients

FOR THE SALAD

• 100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below
• 2 tbsp olive oil
• small knob of butter
• 450g pack chicken livers , cut into bite-size pieces
• 125ml glass Oloroso sherry
• juice ½ lemon
• 120g bag rocket salad
• sherry vinegar , to dress the leaves

FOR THE SAUCE

• 2 garlic cloves
• 20g pack flat-leaf parsley , leaves only
• 3 tbsp blanched hazelnuts
• 2 tsp hot smoked paprika
• 4 tbsp olive oil

PER SERVING

543 kcalories, protein 26g, carbohydrate 6g, fat 42 g, saturated fat 6g, fibre 3g, salt 0.29 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk