Ingredients (1 large portion)
- 200g chicken livers, soaked in milk for 30 mins and drained.
- 2 rashers unsmoked bacon, chopped into small pieces
- half packet of rocket, washed thoroughly and dried
- 25g walnuts, roughly chopped
- 2 tbsp raspberry vinegar
- 2 tbsp extra virgin olive oil
- Buttered new potatoes to serve.
Method
- Drain the chicken livers and cut any large ones in half. Fry these in butter for two and a half minutes on either side. You may need to do this in two batches if you're frying pan is small.
- Remove from the pan and leave on a warmed plate covered with kitchen foil to keep warm
- Add the bacon to the pan and fry until cooked.
- Beat the oil and vinegar together in a bowl to make the vinegraitte.
- To serve, toss the rocket and bacon together. Top with the chicken livers and drizzle with the raspberry vinegraitte. Serve with a side of new potatoes.
Ingredients (1 large portion)
- 200g chicken livers, soaked in milk for 30 mins and drained.
- 2 rashers unsmoked bacon, chopped into small pieces
- half packet of rocket, washed thoroughly and dried
- 25g walnuts, roughly chopped
- 2 tbsp raspberry vinegar
- 2 tbsp extra virgin olive oil
- Buttered new potatoes to serve.
Method
- Drain the chicken livers and cut any large ones in half. Fry these in butter for two and a half minutes on either side. You may need to do this in two batches if you're frying pan is small.
- Remove from the pan and leave on a warmed plate covered with kitchen foil to keep warm
- Add the bacon to the pan and fry until cooked.
- Beat the oil and vinegar together in a bowl to make the vinegraitte.
- To serve, toss the rocket and bacon together. Top with the chicken livers and drizzle with the raspberry vinegraitte. Serve with a side of new potatoes.
