Spiced chicken liver salad recipe
Posted by Fiona Nevile in Chicken | 12 comments
Photo: Spices
“I’d like a bottle of white wine please. I’m going to try and tempt Danny with mussels tonight.”
“Does he have a problem with them?” Enquired John.
“When we first met we overdosed on them. But it has been eleven years and I spotted rope mussels on offer today. They looked so enticing.”
“Surely after eleven years he’ll want to give them a go.”
At the mention of mussels Danny’s face set quite still.
“But we planned to have a warm chicken liver salad.”
Within seconds he confirmed that he didn’t want to eat mussels ever, ever again.
“OK. I’ll cook the chicken liver salad for you and the mussels for me.”
But in the end, things were running late and I decided to cook the livers for both of us. I don’t know which angel guided my hand in the spice shelves but this sauce/dressing was superb. I hardly missed the mussels at all.
We added fresh nasturtium seeds to the salad for the first time and they were gorgeous.
Spiced chicken liver salad recipe (for two)
400g of fresh organic chicken livers (sliced into pieces the size of a teaspoon)
2 tbsp of olive oil
3 tbsp of white wine
3 tbsp of water
Half tsp of ground ginger
Quarter tsp of ground turmeric
Quarter tsp of dill (dried)
Quarter tsp of celery salt
Half tsp of garlic granules
1 Romaine lettuce heart (washed and torn)
4 spring onions (sliced)
5 cm of cucumber peeled and chopped
A small handful of fresh green nasturtium seeds
Method:
Prepare the salad and place in a large bowl.
Heat the olive oil gently in a large frying pan.
Add all the spices. Add the white wine and turn up the heat.
When the sauce is bubbling add the chicken livers and stir them constantly until they no longer bleed. Remove the livers with a slotted spoon to a warm plate.
Add the water to the pan and allow to boil, stirring constantly.
Pop the chicken livers in the salad bowl and pour over the sauce.
We ate this with garlic bread and chilled Italian beer.
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Hi Fiona
This looks great. Might have a go at this, though we’ve only eaten lambs liver before… (and liver pate, of course!).
Whenever I manage to find a whole duck on offer (or knocked-down), we have one as a treat, and use the left-overs as stir-fry. We also make stock from the carcass and most of the giblets (Duck Ramen, Wagamama-style!) – but the last few times I’ve been freezing the livers and tucking them away. Sadly it’s going to take a very long time to amass enough for a meal (only three tiddley bags so far)!
So I was wondering if there was much difference in taste between chicken and duck liver when it’s pan-fried, and whether I could combine both in this recipe?
I’m guessing I could….?
Katyvic
Hi Carole
I’m blushing now 🙂
Hi Magic Cochin
It was scrummy and dead easy too.
Hello Toffeeapple
Ours were Waitrose ones – needless to say half price.
Hi S.o.L.
My experience with liver changed completely when I started cooking it myself. We tend to have it more in the winter though.
I adore chicken liver paté.
Hi Veronica
The mussels were so good that I was delighted that D whimped out in the end as it meant more for me.
oh Danny! Shame on you — lovely rope-grown mussels 🙂 We had mussels this evening — just spread out on a large shallow tray on the barbie, basted with a mixture of olive oil and harissa ( optional garlic), shake the tray occasionally till they open, eat with good bread as a tapa. Yummy! You could do this on the stove too, in a large pan.
Off to check out the forum now …
On the subject of this chicken liver dish, I feel compelled to shout it from the rooftops. It is a fantastic meal and the dressing/sauce was out of this world. I have placed my order with Fiona for a repeat performance next week.
It’s also a really cheap meal, even if you pay full price for the livers. A standard pack makes enough for three. I doubt if kids would like it, although I adored liver as a youngster.
Sarah, thanks for that suggestion for a topic forum. I guarantee that any advice or tips posted in there would be very, very welcome in this House Of Rammel 🙂
I guess that the problem with your work PC is that it is locked down – so that it does not accept cookies. But if you are logged into the blog then you should be able to move freely into the forum. But maybe you cannot log into the blog either, I guess.
sorry to put this here, but I cant log into the forum at work. it no likey it!
Could you add an area topic of pantrys and stockpiles? I am ver interested in this and would like to know how others manage theirs! thanks
hmmm I dont like the thought of livers on my plate. But stupidly I will eat chicken liver pate! It is all about the texture with me.
Looks like the forum is a great success! Well done to both of you!
Humph! I went looking for chicken livers in Waitrose yesterday but couldn’t find any. They’ve been ‘modernizing’ the store, such a disappointment.
This sounds delicious Fiona – anything with dill in it gets my attention!
Celia
hi i just have to tell you i love your blog its so informative i look forward to each days post.best regards carole