Sauteed chicken liver with caramelised onion and truffle oil bruschetta
Photo by Kieran Scott
This is a seriously good combo. I know these days the poultry police say you should cook your livers all the way through. If you must, go ahead, however if you’re at my place of lawlessness I will be serving them pink or, should I say, rosé in the centre. By all means use store-bought caramelised onions, as there is a bunch of pretty good ones on the shelf these days. Truffle oil is up to you and will not make or break the dish but you can buy small bottles of this “fungi perfume” at good delis and it’s always terrific to have on hand to give great dishes that perfect finish.
- Slice some sourdough and brush with extra virgin olive oil.
- Grill until crisp around the edges. Spread a little caramelised onion on each and keep warm.
- Place a skillet or frying pan on medium heat. Dredge chicken livers in seasoned flour, then pat off the excess.
- Add a little cooking oil to the hot pan, then fry your livers to your required done-ness.
- Remove and place on the caramelised onion bruschetta.
- Add a drop of truffle oil (if you have splashed out), a pinch of salt and a grind of pepper and you’re good to go!