Sautéed chicken livers with Marsala, grapes, shallots on toast

Ingredients

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Ingredients

  •   1 tbsp Vegetable oil
  •   1 Shallot, peeled and finely diced
  • g Chicken livers, cleaned and trimmed of any white bits or sinew
  •   4 Thick slices of sourdough bread
  •   3 tbsp Marsala or cooking sherry
  • ml Double cream
  • g Pine nuts
  • g White seedless grapes, halved
  • g Spinach leaves
  •   Salt and pepper
  •   Handful of watercress, to serve

Method

  • 1

    Step 1

    Heat the oil in a large frying pan over a medium to high heat and when hot, fry the shallot for about 3 minutes, until softened and starting to take on colour.
  • 2

    Step 2

    Add the chicken livers, season with salt and pepper, and cook for 1½ - 2 minutes, stirring gently, until coloured on all sides.
  • 3

    Step 3

    While the liver is cooking, toast the sourdough slices under a hot grill or in your toaster.
  • 4

    Step 4

    Pour the sherry into the pan with the liver and let the alcohol bubble off. Gently stir in the cream, pine nuts, grapes and spinach. Bring to the boil, then remove from the heat.
  • 5

    Step 5

    Season with a little more salt and pepper and serve immediately on the toasted slices of sourdough and topped with a handful of watercress.

Ingredients

  • 1 tbsp Vegetable oil
  • 1 Shallot, peeled and finely diced
  • 600 g Chicken livers, cleaned and trimmed of any white bits or sinew
  • 4 Thick slices of sourdough bread
  • 3 tbsp Marsala or cooking sherry
  • 150 ml Double cream
  • 100 g Pine nuts
  • 150 g White seedless grapes, halved
  • 50 g Spinach leaves
  • Salt and pepper
  • Handful of watercress, to serve