Chicken livers with bacon and parmesan fried potatoes
Try to get free-range chicken livers if you can - they tend to be much larger. Although the food police would have us cook all livers until they're overdone, I never cook them past the medium stage, which leaves them still pink in the middle. Otherwise, they become dry, tough and unpleasant to eat.
- Preheat the oven to 220C. Brush the surface of a shallow baking dish with olive oil. Peel and slice the potatoes as thinly as possible, then place them in overlapping slices in the dish, making a thin cake. Brush the slices with olive oil and sprinkle with parmesan cheese. Bake in the oven for 30 minutes until tender and golden. Remove and set aside.
- Finely chop the onion. Melt the butter in a shallow frying pan, then add the onion and gently cook until light golden. Slice the bacon into short lengths and add to the pan. After 3-4 minutes, when the bacon has taken on some colour, add the livers. Cook over a high heat, allowing the livers to develop a good crust but with the insides still a soft pink. Add the stock and balsamic vinegar and bring to a simmer. Coarsely chop the parsley leaves, add to the pan and season with salt and pepper. Divide the potatoes between 2 hot plates, then tip the liver and bacon over the top.