Warm Salad Of Chicken Livers With Grapes 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.

GRILLED CHICKEN SALAD WITH WARM MUSTARD DRESSING

Steps:

• In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings. , Grill chicken and onion, covered, over medium heat for 12 minutes or until a thermometer reads 170°. Cut chicken into 1/2-in. slices. , In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad.

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.

CHICKEN LIVERS WITH GRAPES AND CARAMELIZED ONIONS

Steps:

• Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until foam subsides, then cook onions with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon rosemary, stirring occasionally, until softened and golden brown, about 30 to 35 minutes. Transfer onions to a plate and loosely cover with foil.
• Pat livers dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then cook livers, turning over once, until browned and just pink inside, 4 to 5 minutes. Transfer to plate with onions.
• Add grapes and remaining 1/4 teaspoon rosemary and sauté over moderately high heat, shaking skillet, 1 minute. Add vinegar and deglaze skillet, stirring and scraping up brown bits. Swirl in remaining tablespoon butter, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over liver and onions and serve immediately.

WARM CHICKEN LIVER AND BACON SALAD

Steps:

• Boil the potatoes until just under-done. Let them dry in a colander then cut in half. Meanwhile, boil or steam the beans until al dente.
• Heat the butter in a heavy frying pan. When bubbling, add the halved potatoes and saute until nicely coloured.
• Use a slotted spoon to remove them from the pan and set aside.
• Get the pan back to temperature and add the lardons. Fry for a couple of minutes, then add the livers (you want these to be ready at the same time, so if you prefer the livers well done, put them in earlier, if you prefer them pinker, you'll want to wait. It all depends on the size of your lardons and liver chnks - use your judgement!).
• Once the livers are just browned, add the balsamic vinegar and continue to cook until the meat is cooked. Add a little more balsamic if it reduces too quickly. Season with freshly ground black pepper and sea salt.
• Assemble everything into a bowl immediately before serving, pouring over the reduced balsamic jus as a dressing. Serve immediately, or the lettuce will start to wilt.

WARM SALAD OF CHICKEN LIVERS WITH GRAPES

Steps:

• Soak the sultanas in the brandy for an hour or two.
• Fully trim the chicken livers ensuring that none of the grungy bits or gristle remain.
• Cut the grapes in half.
• Quickly fry the livers in the butter (about 3- 4 minutes) they should still be pink in the centre.
• Remove the livers from the pan and keep them warm.
• Turn up the heat to maximum and put the sultanas and brandy in the pan (if it bursts into flame it's OK).
• Add the stock and the Madeira and reduce until the sauce is quite"sticky" and rich.
• Adjust the seasoning if necessary.
• Briefly add the livers and grapes to the pan to warm through and serve with a small dressed salad.
• Comment: This dish is at its most impressive if served with the right wine, the richness of the sauce and the sweetness of the wine balance each other and takes the"cloying" taste off both.
• The stock should be fairly strong to start with but if you wish, it can be in a fully reduced state in which case only use a couple of tablespoonfuls and the final reduction with the Madeira will be that much quicker.
• The livers can be served either by themselves or on one of the following: toast, a piece of bread fried both sides in butter, bread brushed in oil and baked on a baking sheet at 220°C for 10 minutes (in all the above cases trim the bread to a reasonable shape e. g. a circle), croustades, a vol-au-vent case.
• You can use raisins instead of sultanas.
• Recommended wine: A well-chilled Monbazillac or a Sauternes.
• This unlikely combination works superbly well (see above).