Ingredients
Prep 5min
Cook 10min
Serves 2
250g chicken livers
Flour for dusting
Cayenne pepper
25g butter plus extra for spreading
2tbsp olive oil
2tbsp balsamic vinegar
4 thick slices sourdough or country-style bread
Crisp green salad
METHOD 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.