Chicken liver & mushroom nests

Chicken liver & mushroom nests

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(2 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins

Easy

Makes 12 nests, plus 250g extra to stuff a 5kg turkey
The rich earthy taste of mushroom pâté powers through these delicious little Christmas stuffing treats

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal147
  • fat8g
  • saturates2g
  • carbs7g
  • sugars2g
  • fibre1g
  • protein10g
  • salt0.74g
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Ingredients

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 250g pack chestnut mushroom, chopped
  • 1 garlic clove, crushed
  • 400g pack chicken liver, trimmed of any sinewy bits
  • 3 tbsp brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 140g white breadcrumb
  • bunch flatleaf parsley, chopped
  • handful walnuts, chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 12 smoked, dry-cured streaky bacon rashers

Method

  1. Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Turn up the heat, add the mushrooms and fry for about 10 mins until golden and all their liquid has evaporated. Stir in the garlic and cook for 1 min more. Tip everything onto a plate.

  2. Pat the livers dry, then add a little more oil to the pan. Sizzle in batches for about 20 secs on each side until just golden but not cooked through. Set aside on a plate as you go. Tip in the brandy and let it reduce to 1 tbsp. Roughly chop the livers once cooled, then mix with the oniony mushrooms, brandy, bread and almost all the parsley and nuts.

  3. To cook, wind bacon rashers into the wells of a 12-hole bun tin, like little nests. Spoon in the stuffing (reserving 250g for your turkey), scatter with remaining nuts, then bake, covered with foil, for 20 mins. Uncover and cook for 25 mins more until the bacon is gold. Scatter with remaining chopped parsley to serve.

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Comments, questions and tips

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kristinapollard
19th Oct, 2013
Made this tonight and was easier than I thought it would! Is there any way to adding some juice to it as was a bit dry
lindasmale
1st Jul, 2013
Fantastic recipe! Absolutely delicious! I made this as a starter for a dinner party and it went down a storm. Not a lover of Brandy so only used one tablespoon so couldn't really taste it and wonder if it actually needs it. A cheap and impressive starter!
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