WARM CHICKEN LIVER SALAD
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
ROASTED TOMATOES
Steps:
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
CHICKEN ROASTED WITH TOMATOES, POTATOES, AND OLIVES
Steps:
- Preheat oven to 450°F. and oil a 13-by 9-inch shallow baking pan.
- Mince and mash 2 garlic cloves to a paste with salt. In a small bowl whisk together garlic paste, lemon juice, and 2 tablespoons oil with salt and pepper to taste. In pan make 2 beds of overlapping lemon slices and put a chicken breast half, skin side up, on each bed. Brush chicken generously with some of the garlic lemon mixture and season with salt and pepper.
- Quarter potatoes and in a bowl toss with tomatoes, remaining 5 whole garlic cloves, and remaining tablespoon oil until coated well. Arrange vegetables around chicken and sprinkle chicken with olives and rosemary.
- Roast chicken and vegetables in middle of oven 15 minutes and brush with remaining garlic lemon mixture. Roast chicken 10 to 15 minutes more, or until a meat thermometer registers 175°F. and chicken is cooked through.
- Discard lemon slices and serve chicken with vegetables, spooning any pan juices over them.
FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA
Provided by David Tanis
Categories lunch, quick, weekday, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
- Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
- Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
- Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
- Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN LIVER SALAD
Provided by Jacques Pepin
Categories quick, weekday, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the chicken livers under cool water. Separate into halves, discarding the connecting sinew.
- Heat the butter and 2 tablespoons of the oil until very hot in one very large saucepan (about 12 inches) or two smaller saucepans. Add the chicken livers in one layer, sprinkle them with half the salt and pepper, and saute over high heat for 1 minute, partly covering the pan with a lid to prevent splattering. Turn, and cook the livers for 1 minute more. (The livers should be pink inside.)
- Add the garlic and parsley, and mix well. With a slotted spoon, transfer the livers to a bowl, cover and set aside.
- Place the diced lettuce in a large serving bowl. Add the chicken liver pan drippings, and toss to mix well. Add the remaining salt and pepper and the vinegar, and mix well.
- Divide the salad among six individual plates, serving 4 liver halves per person. Serve immediately, while still lukewarm.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 5 grams, Sodium 363 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED CALF LIVER KABOBS WITH WILTED SPINACH SALAD
I imagine this won't be one of Zaar's most popular recipes. However for the liver and spinach lovers out there, this is fantastic! I got this recipe from the Omaha Steaks Meat cookbook and made only a few changes. I have to admit, I'm submitting this in part because my sister hates liver! She's a new member to Zaar, and even though we're grown, I still like to gross her out occasionally!
Provided by Jeff Hixson
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
- Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
- Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
- Keep warm while preparing the salad.
- For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
- Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
- Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
- Season with salt and pepper, arrange on serving plates.
- Top each salad with 2 kabobs.
- Serve with crusty garlic bread.
ROAST TOMATOES
Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.
Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
ROASTED TOMATOES WITH WILTED CHICKEN LIVER SALAD
Make and share this Roasted Tomatoes With Wilted Chicken Liver Salad recipe from Food.com.
Provided by Latchy
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 200d C or 400dF.
- Toast the bread, cut the garlic cloves in half and rub over both sides of each piece.
- Remove the crusts from the toast and cut the toast into neat cubes.
- Reserve until later.
- Drain the chicken livers.
- Cut each liver into 2 to 3 pieces.
- Place on a plate and cover with cling film and refrigerate until required.
- Wash& drain the salad leaves.
- Cut the tomatoes in half lengthwise; place cut side up in a non stock roasting pan.
- Season well with salt and freshly ground pepper.
- Place in the oven for 25-30 minutes or until well browned on top.
- Keep hot.
- Dry fry the chicken livers in non stock pan until brown on the outside& pink in the middle.
- While the chicken livers are cooking arrange a little salad on 4 individual plates.
- Arrange the tomato halves around the outside of the lettuce.
- When the livers are cooked distribute them evenly between the 4 plates of salad.
- Quickly add the balsamic vinegar to the pan, place over the heat and swill around.
- Pour the vinegar over the chicken livers and sprinkle the garlic croutons on top.
- Serve immediately.
Nutrition Facts : Calories 155.1, Fat 3.7, SaturatedFat 1.1, Cholesterol 194.1, Sodium 120.4, Carbohydrate 17.6, Fiber 3.9, Sugar 8.5, Protein 13.6
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