Warm salad of chicken livers, smoked paprika & Sherry

Warm salad of chicken livers, smoked paprika & Sherry

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(5 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 4 - 6
A delicious warm salad, full of smoky, garlicky flavours

Nutrition and extra info

Nutrition: per serving

  • kcal543
  • fat42g
  • saturates6g
  • carbs6g
  • sugars4g
  • fibre3g
  • protein26g
  • salt0.29g
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Ingredients

    For the salad

    • 100g bag blanched hazelnuts, minus 3 tbsp for the sauce, below
      Hazelnuts

      Hazelnut

      hay-zl-nut

      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • small knob of butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 450g pack chicken livers, cut into bite-size pieces
    • 125ml glass Oloroso sherry
    • juice ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 120g bag rocket salad
      Rocket

      Rocket

      roh-ket

      Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

    • sherry vinegar, to dress the leaves

    For the sauce

    • 2 garlic clove
    • 20g pack flat-leaf parsley, leaves only
      Parsley

      Parsley

      par-slee

      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 3 tbsp blanched hazelnuts
      Hazelnuts

      Hazelnut

      hay-zl-nut

      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    • 2 tsp hot smoked paprika
      Paprika

      Paprika

      pa-preek-ah

      A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

    • 4 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    Method

    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.

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    Comments (3)

    lizleicester's picture
    5

    This is SO delicious (much tastier than the chicken livers look). I used unblanched hazelnuts and just grilled them to toast them which was perfect (only 2 minutes and not the whole oven needing to be heated up).

    98normandy's picture
    5

    My husband was very unsure about this dish but had to admit it was very tasty. I think it was the smokiness of the paprika that made it such a good dish.

    mrsmuddle's picture
    5

    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.

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