t: 01923 836 456
e: denise@jewishcookery.com
e: denise@jewishcookery.com
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Method
1) Combine all the dressing ingredients, mix and set aside. (Can be made up to 2 days in advance.)2) Dip the chicken livers in the beaten egg followed by the breadcrumbs.
3) Heat the oil in a large frying pan.
4) Fry the chicken livers for 3 minutes and then turn over. Pour over the red wine and continue to fry for a further 2 minutes.
5) Cut the chicken livers into small pieces.
To serve the stylish way: Decorate the plates with rucola leaves, figs, raspberries and walnuts. Mix in the cooked chicken livers and drizzle over the dressing.
Serve immediately or at room temperature.
cook: Autumn
Chicken Liver Salad with rucola, walnuts and figs
This warm stylish quick salad can be served as a substantial starter, or a main course. At the moment, figs are in season. Figs have the highest sugar content of all fruits - over 50 %. They have been cultivated for thousands of years - and have a sexy, sensual connection. (Not just the fig leaves!) They are very delicate so choose and store with care. Once ripe, the skin splits easily so choose unblemished fruit and do not try to keep them for more than a day or two in the fridge.
Most varieties have thin tender skins, which are edible although you may prefer to peel them before eating. Eat them raw or split in half and grilled with a little brown sugar. One of my favourite recipes with figs is to stuff them with toasted chopped hazelnuts and ground almonds mixed together to form a paste and bake for 10 minutes at 400ºF. Serve with Greek yoghurt and honey - delicious!
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 6 as a starter - 4 as a main course
Most varieties have thin tender skins, which are edible although you may prefer to peel them before eating. Eat them raw or split in half and grilled with a little brown sugar. One of my favourite recipes with figs is to stuff them with toasted chopped hazelnuts and ground almonds mixed together to form a paste and bake for 10 minutes at 400ºF. Serve with Greek yoghurt and honey - delicious!
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 6 as a starter - 4 as a main course
Ingredients:
4 ½ cups Koshered chicken livers - washed and trimmed3 slices of white bread - made into bread crumbs (combine in a food processor) or 6 tablespoons medium matzah meal
1 egg - lightly beaten
3 tablespoons - vegetable oil
2 tablespoons - fruity red wine
2 cups rucola leaves
6 fresh figs - cut into quarters
1 cup chopped walnuts
1 cup fresh raspberries
For the Dressing
1 tablespoon soy sauce- omit for Passover
1 tablespoon honey
2 tablespoons sesame oil
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
For more information about my cookery school, events for singles, Hen nights
please call Denise on 01923 836 456 or email denise@jewishcookery.com.
please call Denise on 01923 836 456 or email denise@jewishcookery.com.
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