Warm Salad Of Chicken Livers Smoked Paprika Sherry Food

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.

SMOKY CHICKEN SALAD

Steps:

• Preheat a grill to high. Toss the chicken with 1 tablespoon olive oil, the paprika, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Grill the chicken until marked and cooked through, about 7 minutes per side. Let cool slightly, then thinly slice.
• Meanwhile, make the dressing Combine the garlic and the remaining 3 tablespoons olive oil in a small microwave-safe bowl; microwave until the garlic is softened, about 1 minute. Transfer the garlic and oil to a blender; add the 2 whole piquillo peppers and puree until smooth. Transfer to a bowl and whisk in the mayonnaise, lemon juice and 2 tablespoons cilantro; season with salt and pepper.
• Divide the sliced chicken among the lettuce leaves; drizzle with the dressing. Top with the celery, almonds, the remaining sliced piquillo pepper and 1 tablespoon cilantro.

TENDER HUNGARIAN CHICKEN LIVERS

Steps:

• In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --.
• With a slotted spoon, remove the onion and mushroom mixture to a bowl --.
• In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --.
• Return the onions/mushrooms to the skillet of chicken livers --.
• Stir in the flour, paprika and salt; cook 1 minute --.
• Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --.
• Once thickened, remove from heat and stir in the sour cream until well blended --.
• Serve over your choice of pasta or rice --.
• NOTE:prep time only covers the time to slice the onions and mushrooms.