Chicken liver & mushroom nests

Chicken liver & mushroom nests

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
147
protein
10g
carbs
7g
fat
8g
saturates
2g
fibre
1g
sugar
2g
salt
0.74g

Ingredients

  • 3 tbsp sunflower oil
  • 3 onions, finely chopped
  • 250g pack chestnut mushrooms, chopped
  • 1 garlic clove, crushed
  • 400g pack chicken livers, trimmed of any sinewy bits
  • 3 tbsp brandy
  • 140g white breadcrumbs
  • bunch flatleaf parsley, chopped
  • handful walnuts, chopped
  • 12 smoked, dry-cured streaky bacon rashers

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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.

Recipe from Good Food magazine, December 2009

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Comments

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kristinapollard's picture

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's picture

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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