Chicken liver & chorizo open sandwich
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 25g butter
- 1 shallotfinely chopped
- 2 garlic cloves1 crushed, 1 squashed
- 200g chorizoskin removed, sliced
- 4 thick slices of bread
- 1 tbsp olive oilplus extra for drizzling (optional)
- 300g chicken livertrimmed of any sinew or tubes
- good splash of dry sherry(Fino works well)
- 4 tbsp double cream
- small handful of parsleychopped
Nutrition: per serving
- kcal923
- fat60g
- saturates28g
- carbs42g
- sugars6g
- fibre3g
- protein52g
- salt3g
Method
step 1
Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.
step 2
Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.
step 3
Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.
