Sautéed chicken livers with watercress salad

I believe chicken livers should only ever be served rare, so they retain their silky, rich, delicate texture and flavour.

Sautéed chicken livers served with watercress and radish salad Credit: Kylie Kwong: Heart and Soul

• serves

  4-6

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Mid

I particularly enjoy chicken livers prepared in a French or Italian fashion. I adore the depth and intoxicating flavour of the reduced brandy, and I use French butter for authenticity. The sweetness of the sugar in this recipe is complemented by the sour yet soft flavour of the sherry vinegar – it is interesting to note that many chicken liver dishes, no matter what cuisine they represent, are teamed with sweet and sour flavours. I believe chicken livers should only ever be served rare, so they retain their silky, rich, delicate texture and flavour.

Ingredients

• 500 g (1 lb) organic chicken livers
• 2 tbsp olive oil
• 4 golden shallots, peeled and crushed
• 1 tsp sea salt, plus ½ tsp extra
• 2 tbsp white sugar
• 1 tbsp water
• 90 g (3 oz) French butter
• ½ cup brandy
• ½ cup sherry vinegar
• ½ tsp sea salt, extra
• pinch of cracked white pepper
• toasted sourdough bread, to serve

Watercress and radish salad

• 1 ⅓ cups watercress sprigs
• ⅓ cup red radishes, finely sliced
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• ½ tsp sea salt

Serve 4–6 as a starter

Instructions

1. Trim and wash chicken livers, pat dry with kitchen paper and set aside.
2. Heat oil in a heavy-based frying pan, add shallots and salt and stir over high heat for 1 minute. Add sugar and cook, stirring, for about 2 minutes, or until shallots are lightly browned. Reduce heat, add water and simmer for 1 minute to caramelise shallots further. Remove shallots from the pan with a slotted spoon and set aside.
3. Add half the butter to pan and simmer until melted and bubbling, then add half the chicken livers. Fry over high heat very briefly on both sides, so they are lightly browned but still pink in the middle (it is better to undercook the livers at this point). Remove from pan and cover with foil. Repeat with the other half of the butter and chicken livers.
4. Add brandy and vinegar to the pan juices and simmer for about 5 minutes, or until liquid is reduced by half. Return chicken livers to the pan, along with the extra salt and the caramelised shallots, and stir over high heat for 30 seconds, or until just heated through.
5. Finally, combine salad ingredients in a bowl and toss gently.
6. To serve, arrange the sautéed livers on a platter and top with the salad. Sprinkle with pepper, and serve with toasted sourdough bread.

 

Kylie Kwong: Heart and Soul premieres on Wednesday 21 November at 8.30pm. The series airs Wednesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

I particularly enjoy chicken livers prepared in a French or Italian fashion. I adore the depth and intoxicating flavour of the reduced brandy, and I use French butter for authenticity. The sweetness of the sugar in this recipe is complemented by the sour yet soft flavour of the sherry vinegar – it is interesting to note that many chicken liver dishes, no matter what cuisine they represent, are teamed with sweet and sour flavours. I believe chicken livers should only ever be served rare, so they retain their silky, rich, delicate texture and flavour.