Sherried chicken livers

Recipe from: 5/5/1993 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • butter and sunflower oil
  • 10
    ml
    mustard seeds
  • 500
    g
    chicken livers
  • salt and milled black pepper
  • toasted sesame seeds
  • DRESSING
  • 190
    ml
    olive oil
  • 60
    ml
    sherry vinegar or white wine vinegar
  • 15
    ml
    wholegrain mustard
  • 2
    ml
    sugar
  • salt and milled black pepper
 

Method

 
Heat butter and oil and add mustard seeds. As seeds begin to pop, add livers. (If livers begin to stick, add extra butter and oil, or a splash of sherry.) Season and cook over high heat for about 3 minutes. Livers should remain pink and moist inside. Remove from pan and roll in sesame seeds while still hot. Set aside and keep hot. Arrange salad ingredients on plates. DRESSING: Whisk ingredients together. TO ASSEMBLE: Place warm livers on salad and drizzle dressing over. Serve immediately. TOTAL KILOJOULE COUNT: 10 400 kJ (2 485 Cal). A portion: 2 600 kJ (620 Cal).
 

Read more on: poultry  |  shallow-fry
 

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