Sauteed livers, chorizo & mushrooms
Method
- Heat a thin layer of oil in a large heavy-bottomed pan and sear the livers, in one layer, on both sides. Remove and place in a bowl.
- Add chorizo and mushrooms to the pan and briefly cook, continually stirring.
- Then add the balsamic with the wine and stock. Mix well and cook until the liquid is reduced to a glaze.
- Add 1 tbsp chopped parsley with the ghee or butter, if you like, together with the livers and any juices, and the tomatoes. Briefly cook to heat through, continually stirring.
- Cook the bread on a lightly oiled ridged grill (or toast).
- To serve, smear the toast with pesto, pile the liver mixture on top and sprinkle with a little parsley.
Ingredients
- olive oil
- 500 gm duck or chicken livers, cleaned
- 1 small chorizo sausage, skinned & sliced
- 12-18 button mushrooms
- a good splash of balsamic vinegar
- c cup dry white wine
- ½ cup chicken stock
- 2-3 tbsp chopped fresh parsley
- a good dollop of ghee or butter (optional)
- 3 small bottled antipasto tomatoes
- sourdough bread, sliced
- olive oil spray
- pesto
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.