Title: Warm Chicken Liver Salad
Categories: Food & drin, Food & drin
Yield: 4 servings

3 tb Extra virgin olive oil
75 g Unsalted butter
1 Onion; finely chopped
1/4 ts Crushed chilli flakes
1/2 ts Chopped fresh thyme leaves
450 g Cooked baby new potatoes;
-halved
2 tb White wine vinegar
4 lg Eggs
225 g Black pudding; cut into
1 Cm slices
350 g Chicken livers; trimmed, cut
-into
; 1cm/ 1/2in slices
1 tb Balsamic vinegar
4 tb Red wine
175 g Mixed greens; such as baby
; spinach or rocket
Salt and freshly ground
-black pepper

1 Heat 1 tbsp oil with a knob of butter in a wok or frying pan and fry the

onion for 5 mins until softened.

2 Stir in the chilli flakes and thyme, then add the potatoes and cook for
8-10 minutes or until the potatoes are crispy and golden.

3 Heat a large pan with 2.4 litres/4 pints of water. Add the white wine
vinegar and bring to the boil. Break each egg into the water where it is
bubbling, then move the pan to the edge of the heat and simmer gently for 3
minutes. Remove with a slotted spoon and plunge into a bowl of iced water.
When cold, trim down any ragged ends from the cooked egg white.

4 Heat a large frying pan with a tablespoon of oil and a knob of butter.
Add the black pudding and fry for a minute on each side or until tender.
Transfer to a plate and keep warm.

5 Add another tablespoon of oil and 25g/1oz of butter to the pan, season
the chicken livers and add, then fry for 3-4 minutes, turning once until
browned but still pink in the middle. Add to the plate. De-glaze the pan

with the balsamic, then add the wine. Boil to reduce a little and fold in

the rest of the butter.

6 Add the eggs to a pan of boiling salted water and cook for 1-2 minutes to
warm through. Add the greens to the potatoes and toss until they are just
beginning to wilt. Season and divide among plates, arrange the chicken
livers, black pudding and poached eggs on top. Spoon on the dressing to
serve.

Converted by MC_Buster.

NOTES : Chef - Antony Worrall Thompson

Recipe by: Food & Drink

Converted by MM_Buster v2.0l.