Thursday, 3 July 2014

Chicken livers and gooseberry's in a sherry cream sauce

  1. 250g chicken livers
  2. a handful of gooseberries, washed and sliced in half
  3. handful of flat-leaf parsley, finely chopped
  4. 50ml cream
  5. 15ml sherry
  6. 1 tsp fresh ginger, grated
  7. 1 tsp garlic, finely chopped
  8. 1 tsp fresh green chilli, finely chopped
  9. 1 dessert spoon duck fat
  10. salt and pepper to taste
  • heat duck fat in a pan and add ginger, garlic and chilli
  • after 30 seconds add chicken livers
  • cook for around 2 mins and turn livers over
  • add sherry and gooseberries and cook for 2 mins, then add cream
  • when livers are to your liking (still a little pink inside for me), stir in parsley and season to taste 

No comments:

Post a Comment