large handful flatleaf parsley, leaves very roughly chopped
1 tbsp capers, rinsed and drained, roughly chopped
2 tbsp olive oil
3 tbsp sherry vinegar
4 slices nice bread, such as sourdough
1 tbsp plain flour
large pinch cayenne pepper
You can buy chicken livers, with the
fat and sinew already removed, from
the butchers, or buy them in packs
from supermarkets and tidy them
up yourself. Try them in a salad with chunks of bacon and cooked green beans. A perfectly pan-fried chicken liver will
be cooked all the way through but still pink
(not raw) in the middle. You can check by
cutting a liver in half – if it is undercooked,
return to the pan for a few more minutes.
Pick over the livers, cutting away any
fatty bits and sinew, then pat the livers
dry. Place the shallot, parsley and capers
into a bowl and drizzle with half the olive
oil and 1 tbsp of the Sherry vinegar.
Toast the bread (preferably on a griddle
but a toaster is fine). Toss the livers in
the flour and cayenne pepper, and
season generously with salt and pepper.
Heat the rest of the oil in a frying pan and
fry the livers over a really high heat for
4-5 mins until brown and crisp on the
outside and cooked, but still a little pink
in the middle. Splash remaining vinegar
into the pan and bubble down for 1 min.
Tip the contents of the pan in with the
shallot and parsley, toss everything
together, season to taste, then pile onto
the toasted bread. Season with a little
crunchy sea salt and serve.