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Chicken liver & chorizo open sandwich

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

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 923
  • Carbohydrates 42
  • Saturated Fat 28
  • Sugar 6
  • Protein 52
  • Fat 60
  • Fibre 3
  • Salt 3

Nutrition per serving

  • Calories 923
  • Carbohydrates 42
  • Saturated Fat 28
  • Sugar 6
  • Protein 52
  • Fat 60
  • Fibre 3
  • Salt 3

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

  1. 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.

  2. 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.

  3. 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.

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