Name: Chicken liver & chorizo open sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 25g butter; 1 shallot finely chopped; 2 garlic cloves 1 crushed, 1 squashed; 200g chorizo skin removed, sliced; 4 thick slices of bread; 1 tbsp olive oil plus extra for drizzling (optional); 300g chicken liver trimmed of any sinew or tubes; good splash of dry sherry (Fino works well); 4 tbsp double cream; small handful of parsley chopped

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Chicken liver & chorizo open sandwich

Chicken liver & chorizo open sandwich

Cassie Best

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Serves 2

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.8 out of 5.5 ratingsRate

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A thrifty, speedy supper for two – allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce

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Ingredients

Nutrition

Units:

MetricUS

25g butter
1 shallot

finely chopped
2 garlic cloves

1 crushed, 1 squashed
200g chorizo

skin removed, sliced
4 thick slices of bread
1 tbsp olive oil

plus extra for drizzling (optional)
300g chicken liver

trimmed of any sinew or tubes
good splash of dry sherry

(Fino works well)
4 tbsp double cream
small handful of parsley

chopped

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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.

Recipe from Good Food magazine, March 2013

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A star rating of 4.8 out of 5.5 ratings

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