Chicken liver & chorizo open sandwich

Chicken liver & chorizo open sandwich

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(3 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 2
A thrifty, speedy supper for two - allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce

Nutrition and extra info

Nutrition: per serving

  • kcal923
  • fat60g
  • saturates28g
  • carbs42g
  • sugars6g
  • fibre3g
  • protein52g
  • salt3g
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Ingredients

  • 25g butter

    Butter

    butt-err

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

  • 1 shallot, finely chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic clove, 1 crushed, 1 squashed
  • 200g chorizo, skin removed, sliced

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 4 thick slices bread
  • 1 tbsp olive oil, plus extra for drizzling (optional)

    Olive oil

    ol-iv oyl

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

  • 300g chicken liver, trimmed of any sinew or tubes
  • good splash of dry sherry (Fino works well)
  • 4 tbsp double cream
  • small handful parsley, chopped

    Parsley

    par-slee

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

Method

  1. Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.

  2. Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.

  3. Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the Sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.

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Comments (4)

suzlovescake's picture
5

Delicious! Great way to use chicken livers.

suzlovescake's picture
5

This was my first time cooking chicken livers and this recipe turned out great. The only change I made was to reduce the chorizo by half and used a small white onion instead of a shallot as this was what I had available in the fridge. Will definitely be making this again.

eleanormayo's picture
4

I also used creme fraiche and loved this. I made it in a last ditch attempt to convince my flatmate that she likes chicken livers, however, even with the addition of all the lovely chorizo, she was still not convinced. I would recommend this dish if you do though!

alex9640's picture
5

We used creme fraiche instead of cream. It sends the bread a little soggy, but if you don't mind that the flavours are awesome. Quick, easy and tasty.

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