Food, recipes

Open chicken liver and chorizo sandwich.

Midweek meals are a right pain in the arse. Some weeks, I’m full of ideas and others, I struggle so much for inspiration and end up having the same boring meals such as fajitas. One protein I struggle to think of new dishes with is chicken. I usually end up either doing fajitas, a curry or a salad; mainly because they’re the easy options and require minimal cooking time. I often buy chicken livers when I can and do them in nandos peri-peri sauce as it’s a cheap meal and bloody tasty. But this week I really wanted to try something different. I bought the latest BBC Good Food magazine and there was a mini magazine including various chicken recipes. I flicked through it not expecting to find anything, but there were a few recipes using chicken livers and one of them was a sandwich. I had to try it out! I never follow recipes, I always adapt them as I know what flavours I like and getting the most out of every ingredient.

This was definitely a winner, winner, chicken dinner tonight and was so simple to do. It didn’t take long to prepare and was my kind of meal – a one pan wonder. I love meals that only include using one pan as it means clearing up takes no time at all. I know some people struggle with offal, but I would highly recommend at least trying chicken livers. They are richer and have a smoother texture than lambs liver and they really take on the flavours in which you cook them in. The following quantities serve 4.

Prep time: 10 minutes.

Cooking time: 20 minutes.

Ingredients:

  • 500g chicken livers.
  • 1 large brown onion sliced.
  • 2 garlic cloves crushed.
  • 1 green pepper diced.
  • 100g mushrooms sliced.
  • 3 large vine tomatoes diced.
  • 100g chorizo sliced.
  • 100ml medium sherry.
  • 200ml single cream.
  • 1 tbsp Worcestershire sauce.
  • 1 tsp balsamic vinegar.
  • 1 tsp dried mixed herbs.
  • Handful fresh basil finely chopped.
  • Salt and pepper.
  • 1 tsp lazy chilli (you can use less, or none at all, I just love spicy food!).
  • 1 large slice of sourdough bread per person.
  • 25g butter.

Method:

  1. Add the chorizo to a large pan and cook off for two minutes. Don’t add any oil as the chorizo releases its own oil and the rest of the vegetables will take on the flavour.
  2. Add the onion, garlic and peppers to the pan and ensure it is on a medium heat so they don’t burn. Cook for 5 minutes.
  3. Put the mushrooms and tomatoes in the pan, along with the dried herbs, salt and pepper, Worcestershire sauce, balsamic vinegar and chilli in the pan. Cook for a further 4 minutes.
  4. Turn the heat up high and add the sherry. You need to cook all the alcohol out if not the balance will be wrong on the dish.
  5. Before adding the chicken livers, put your bread under the grill and toast both sides. Drizzle with some olive oil.
  6. Add the chicken livers, butter and some of the fresh basil. Cook on a high heat for 4 minutes. You don’t want the livers to cook the whole way through, otherwise they will become dry and chewy.
  7. Just before serving, remove from the heat and stir through the cream. Spoon generously over the toast and sprinkle with the remaining basil to serve.

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Enjoy!

 

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