Pan Fried Chicken Liver Salad Food

WARM CHICKEN LIVER SALAD

Steps:

• Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
• Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.

PAN-FRIED CHICKEN LIVERS

Steps:

• Pour oil in large, deep cast iron skillet or 4 quart saucepan to reach depth of 2". Heat oil over medium-high heat until deep fry thermometer registers 340 degrees.
• Soak livers in buttermilk for 5 minutes.
• Combine flour, salt, pepper, and poultry seasoning in a small baking dish.
• Drain livers; drredge each liver in flour mixture, shaking off excess flour; transfer to a plate.
• Fry livers in batches until golden brown, 3-4 minutes. Transfer livers to a paper towel-lined plate. Serve with hot sauce like Frank's or Crystal, blue cheese dressing and/or ranch dressing.

BALSAMIC CHICKEN LIVERS

Steps:

• Combine the flour with the chili flakes in a resealable plastic bag.
• A few at a time, put the livers in the bag and shake to completely coat, remove and set aside.
• Repeat with remaining livers.
• Heat the oil in a large frying pan.
• Pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done.
• Remove the livers from the frying pan.
• Remove the pan from the burner, and wait about 30 seconds for the pan to cool slightly.
• Add the balsamic vinegar to the pan, return to the heat, and scrape the juices and cooked bits up.
• Add the butter, and continue to mix well.
• Return the livers to the pan, coating them with the sauce and warming them through.
• Serve, and enjoy.

CHICKEN LIVERS ON TOAST

Steps:

• Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Place the shallot, parsley and capers into a bowl and drizzle with half the olive oil and 1 tbsp of the Sherry vinegar.
• Toast the bread (preferably on a griddle but a toaster is fine). Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper. Heat the rest of the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Splash remaining vinegar into the pan and bubble down for 1 min.
• Tip the contents of the pan in with the shallot and parsley, toss everything together, season to taste, then pile onto the toasted bread. Season with a little crunchy sea salt and serve.

WARM SALAD OF CHICKEN LIVERS, SMOKED PAPRIKA & SHERRY

Steps:

• Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
• Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.

PAN FRIED CHICKEN LIVER SALAD

Steps:

• Wash and dry the spinach or salad greens. Tear leaves into a large bowl, season with salt and pepper to taste and toss gently to mix.
• Heat 2 tbsp of olive oil with the butter in a large heavy based frying pan. When foaming, add the chicken livers and toss over a medium to high heat for 5 minutes or until the livers are browned but still pink in the centre.
• Remove the lovers from the pan with a slotted spoon, drain them on kitchen paper, then place on top of the spinach.
• Return the pan to a medium heat, add the remaining oil and the vin santo and stir until sizzling.
• Pour the hot dressing over the spinach and livers and toss to coat. Put the salad in a serving bowl and sprinkle over the parmesan shavings.
• Serve at once.