devilled chicken livers on toast
now that the weather is improving i’m starting to think about sitting out in the garden for meals. it’s not quite warm enough yet but sitting in the kitchen, with the patio doors open is definitely doable as long as the food on the table is warm enough to take the chill off.
a recent favourite breakfast, which ticks these boxes, is devilled chicken livers on toast. buying whole chickens from food4london has the added perk of a bag of giblets tucked inside the bird’s cavity. the livers, heart etc keep getting used for this recipe - the cayenne pepper and balsamic vinegar lift the livers beyond boring and make the dish feel quite decadent. it would make a good light supper with a green salad on the side.
lindsey bareham’s devilled chicken livers on toast (serves 2 )
250g chicken livers
flour for dusting
25g butter plus extra for spreading
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 thick slices sourdough or country-style bread
crisp green salad (optional)
pick over the livers, discarding sinew and any green, blemished or fatty bits. pat them dry with kitchen paper and then dust with flour seasoned with cayenne pepper and salt, shaking away any excess. heat the butter and oil in a frying pan and fry the livers in batches, encouraging them to brown quickly but remain pink yet tender inside. return all the livers to the pan, add the balsamic vinegar. quickly stir as the vinegar bubbles up into the livers while the bread is toasting. butter the toast and pile the livers and their juices on top. follow with the green salad.