Offal is often overlooked and therefore is exceptionally good value especially as its packed full of nutrients. Without a doubt, my favourite offal has to be chicken livers.
I adore pâté but sometimes nothing but the real deal will do. Fried lightly and served on sourdough toast is simply marvelous, especially when you combine it with a boozy sauce.
Here's my take on chicken livers on toast.
|250 grams chicken livers|
|1 tablespoon rapeseed oil|
|1 tablespoon butter|
|2 sprigs fresh thyme|
|50 ml fino or amontillado sherry|
|50 ml double cream|
|1 teaspoon Dijon mustard|
|1 handful flat-leaf parsley|
|2 slices sourdough toast|
This can be a great starter or a delicious light lunch.
|Saturated fat (g):||12g|