Turkey Liver Toasts Food

TURKEY LIVER TOASTS

Steps:

• Heat the oil and butter in a very large skillet or 2 smaller ones. Sprinkle the prepared livers with salt and freshly ground pepper. When the fat begins to smoke, add the livers (being careful of splattering) and cook in one layer for approximately one to one-and-a-half minutes on each side, stirring in the chopped garlic and herbs at the last moment.
• Remove immediately from the heat and transfer the livers to a plate. Arrange the toasts on a large platter. Cut each turkey liver half into three or four pieces (or each chicken liver half into two pieces). The livers should be pink inside. Serve immediately on toast.

TURKEY LIVER PATE (FOIS GRAS)

Steps:

• Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
• Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
• Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.

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.