Name: Sherried chicken livers
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: butter and sunflower oil; 10.00 ml mustard seeds; 500.00 g chicken livers; salt and freshly ground black pepper; sesame seeds toasted; 190.00 ml fresh chillies 573; 60.00 ml sherry vinegar or white wine vinegar; 15.00 ml wholegrain mustard; 2.00 ml sugar; salt and freshly ground black pepper

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Ingredients (10)

	butter — and sunflower oil
10.00 ml	mustard — seeds
500.00 g	chicken livers
	salt and freshly ground black pepper
	sesame seeds — toasted

DRESSING

190.00 ml	fresh chillies — 573
60.00 ml	sherry vinegar — or white wine vinegar
15.00 ml	wholegrain mustard
2.00 ml	sugar
	salt and freshly ground black pepper

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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).