Chicken liver & chorizo open sandwich
By Cassie Best
Contains pork – recipe is for non-Muslims only
A thrifty, speedy supper for two – allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce
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Prep:20 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 923
-
fat 60g
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saturates 28g
-
carbs 42g
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sugars 6g
-
fibre 3g
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protein 52g
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salt 3g
Ingredients
- 25g butter
- 1 shallot, finely chopped
- 2 garlic cloves, 1 crushed, 1 squashed
- 200g chorizo, skin removed, sliced
- 4 thick slices bread
- 1 tbsp olive oil, plus extra for drizzling (optional)
- 300g chicken livers, trimmed of any sinew or tubes
- good splash of dry sherry (Fino works well)
- 4 tbsp double cream
- small handful parsley, chopped
Method
Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.
Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.
Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the Sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.
