A classic British dish of liver and kidneys cooked in a rich, spiced sauce.
Ingredients
- 50g/1¾oz butter
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 300g/10½oz chicken livers, trimmed
- 4 lambs kidneys, trimmed and cut into chunks
- 150g/5½oz pied bleu mushrooms, trimmed and halved if large
- 200ml/7fl oz beef stock
- 110ml/4fl oz double cream
- 2 tsp English mustard
- 1 tsp Worcestershire sauce
- salt and freshly ground black pepper
- 4 slices white bread, toasted
- 2 tbsp flat leaf parsley, chopped
- For the salad
- 2 heads Little Gem lettuce, leaves separated
- ½ cucumber, finely sliced
- 1 handful rocket
- 1 tsp French mustard
- 1 tbsp sherry vinegar
- 1 tbsp walnut vinegar
- 2 tbsp walnut oil
- 4 tbsp olive oil
Preparation method
- For the chicken livers, heat a sauté pan or a large frying pan until medium hot. Add the butter, shallot and garlic and cook for 1-2 minutes until just softened.
- Turn the heat up to high and add the chicken livers and kidneys. Fry for 2-3 minutes until browned and nearly cooked through.
- Add the mushrooms and cook for another minute.
- Add the beef stock and cook until reduced by half. Add the cream, mustard and Worcestershire sauce and cook until just thickened.
- Season, to taste, with salt and freshly ground black pepper and cook for a further two minutes
- For the salad, toss together the Little Gem, cucumber and rocket in a bowl.
- Place the remaining ingredients with a tablespoon of water into a small bowl and whisk together until emulsified. Pour over the salad and toss to coat.
- To serve, place the toast on serving plates, top with the devilled livers and kidneys and garnish with flat leaf parsley. Serve the salad alongside.