Chicken liver is the epitome of frugal food - barely £2 for 400g, and so versatile. I love making pate or chopped liver at the weekend, or a delicious chicken liver sauce with linguine for a tv dinner. This is a wonderful salad for the mid-week munchies.
Ingredients
- 400g chicken livers, washed and patted dry. (To kosher the livers, sprinkle with salt and grill over a rack for 2 minutes a side to draw out the blood).
- 2 garlic cloves, 1 finely chopped and 1 peeled and squashed
- 1 small brown onion, peeled and finely chopped
- 2 tablespoons Marsala wine
- 2 handfuls very small salad potatoes
- 1/2 bag washed baby spinach leaves
- 2 handfuls cherry tomatoes, halved
- Juice of 1/2 lemon
Method
- Put the potatoes in a saucepan of water, bring to the boil, then simmer until just soft to the point of a knife.
- Meanwhile, heat a good knob of butter with a little olive oil (or just oil) in a broad based pan. Add the chopped garlic and onion with a pinch of salt, and saute gently until soft and translucent.
- Turn up the heat a little and add the dry chicken livers. Cook the livers, turning often, until they have lost all their rawness and are cooked through.
- Add the Marsala and let it bubble away until reduced to a thin syrup. Set the pan to one side.
- Arrange the salad and tomatoes on two plates.
- In a frying pan, heat a slosh of olive oil with the squashed garlic clove. Drain the potatoes well and add them to the hot oil. Stir and turn them for about 5 minutes until the sides begin to brown and crisp.
- Quickly remove the potatoes from the oil onto the salad. Share out the livers and onion mush between the plates. Finally, squeeze over a generous amount of lemon juice and eat.
