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100g chicken livers chopped up into bite size pieces

280ml of single cream.

1 shot of brandy

Small handful of parsley

2 small ciabatta rolls sliced in half.

Large knob of butter (about 20g but don't worry about measuring out)

Chicken livers on bruschetta with a brandy cream sauce

preparation 5 mins • you cook for 10 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

This dish was a revelation to me. My only memories of liver were from childhood when it tasted like an old belt (sorry mum!). Liver, when cooked pink, has the silky texture of smooth paté. Couple it with a deliciously naughty brandy cream sauce for an impressive, yet easy, starter or light lunch.

Large frying pan for the livers

Spoon to stir

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Before you start, have all the livers chopped, and your other ingredients out and ready. Put your large pan on a high heat and click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Turn your hob onto a high heat and add the butter. Seasons the chicken livers generously with salt and pepper and take to the hob. Swirl the butter in the pan and heat until the butter is foaming. Add the chicken livers, stir and turn the heat down to medium and leave in the pan. They'll only take about 3 minutes to cook.

Take the ciabatta and put in the toaster. What you are looking for here is to lightly toast them without colouring them much, so that they are still soft inside.  Chop up the parsley and then go and stir the chicken livers. They should have a nice caramelised colour. After about three minutes, empty the livers into a bowl to rest and take the ciabatta out the toaster and set aside.

Next, you are going to flame the brandy. Please be careful when doing this as it will flame quite high, so once it's lit, if you have a cooker hod or extraction fan, lift the pan away from it.  With the pan on the heat, pour in the brandy and gently tilt the brandy away from you so that it touches the flame of the hob. If you are using an electric hob, then carefully hold a lit match to the brandy and be careful when it lights. The pan will only flame for about a second but it is a good idea to hold the pan away from you! Watch the video above if you're unsure.

Once the flame has gone, the alcohol has burned off and you are left with the nice smell of brandy. Pour in your cream and  bring it to a soft simmer. Add the parsley and the cooked livers and stir through. To serve, put the ciabatta in the middle of the plate and top with the livers and a generous helping of sauce.

I hope that you enjoy it.


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