
Nutrition Facts
Servings:
1
Amount Per Serving:
300 g
Calories
420
Protein:
33.3 g
Total Carbohydrates:
4.8 g
Sugar:
3 g
fibre:
Total Fat:
28.4 g
Saturated:
8.2 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
927 mg
Chicken Livers w Asparagus & Mushrooms
I just made this for a dear friend of Matilda's whom had dropped round - it was the first time he'd had liver since his mum used to cook it as a kid. bought back lots of memories for him (all good ones so he said) It's a polarising food that's for sure but if cooked with love and some complimentary flavours you can't go wrong!





Serves
Preptime
Cooktime
Ingredients
-
200g chicken livers - sinew removed and roughly chopped
-
2 tbs olive oil
-
1 tbs butter
-
3 spears of asparagus - cut into 2-3 cms segments (ends trimmed)
-
1 egg (poached)
-
1 tbs Vinegar
-
1 tbs fresh Parsley leaves
-
1/2 Red onion - chopped
-
150g mixed mushrooms - chopped
-
4 Garlic cloves - sliced
-
1/2 lemon - juiced
-
pinch Sea salt
-
pinch black pepper
Method:
- Remove the chicken livers from the fridge 20 mins before cooking
- In a fry pan heat the olive oil on medium heat and add the onion an garlic and stir
- Cook for 3-4 minutes before adding the livers and cook for further 3-4 minutes
- Bring some salted water to the boil in a small saucepan and add the vinegar
- Make a whirlpool in the water and drop the egg in
- Add the mushrooms and asparagus to the livers, add the butter
- Cook for further 5-6 minutes or until the mushrooms and asparagus have softened
- Once the egg has cooked to your liking remove from the heat
Transfer the livers and mushrooms to a plate, add the lemon juice , parsley leaves and season - Remove the poached egg from the water, drain and place with the livers
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