Allegra McEvedy creates a delicious chicken liver salad in episode 5 of Perfect.
Pre-heat the oven to 200°C.
Put the bread cubes into a bowl and roll around with the cumin, a bit of salt and the half the olive oil. Spread out onto a baking tray and bake in the oven for 20-ish mins until golden brown, shuffling a couple times on the way.
Shave the fennel either with a sharp knife or a mandolin into long thin curves and curls, drop into iced water and leave for about15 mins.
Trim the livers of any membrane or dark green bits- bile. Lay out on a plate and season with some salt. Put them near the stove.
Cut the radishes straight down the middle so you get a plume of green leaves out the top of each side. Drop into the iced water with the fennel, swirl around to shift any grit then take them out and separately drain the fennel.
Put a thick-bottomed wide saucepan on a high flame and have your livers and radishes within reach. Add the veg oil, and when its smoking then in with the butter and the seasoned livers. Let them get colour (2 mins), then turn them, deglaze with the vinegar and then in with the radishes. Shuffle the pan, stir all around and watch the greens wilt.
Take the pan off the heat; in with the croutons, quick toss and then tip the whole lot into a bowl with the fennel. Stir, season and dress with the rest of the oil and a splash more vinegar if you fancy it.
Eat right then and there.
But you only get all that if you don’t overcook it – all pan work done in a couple of minutes.
• Chicken livers are really cheap and versatile
• They are available in supermarkets and butchers but make sure they are freshly when you buy them
• To prepare make sure all the sinew is remove and any dark or greenish bits are removed
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