Have now started to take seriously look at what I have in my freezer – and I have far too much, so now it’s to time again starting using everything up.
I love chicken liver, and some I have – must be passed its best before date. It’s very difficult to get hold of fresh chicken liver here in Landskrona. So I normally buy when I’m on my booze run in Germany or up in Gothenburg, at one of the Asian Supermarket. And I can remember when I bought fresh chicken liver up in Gothenburg, so …
But defrosted it was healthy dark red and nothing wrong with it at – plus it as of very good quality, nearly no sinews. When I trim chicken liver I normal use a scissor, much easier than doing it with a knife or by hand.
I felt for a warm chicken liver salad – normally I use just normal mushrooms, but because the chanterelles very cheap this year – and bought a couple of them instead. Loads of chanterelles this year and only half price of what they use to cost. That was the only ingredients I had to buy, everything else at home.
Warm Chicken and Cured Lard Salad with Chanterelles drizzle with Lime Vinaigrette.
700gr (75oz) chicken liver
200gr (7oz) cured lard, course diced
12 mushrooms, in quarter
14 mini plum tomatoes
1 large red onion, diced
30ml (2tbsp) course Dijon Mustard.
salt and freshly ground black pepper.
80ml (2.7fl oz) Virgin Olive Oil
1 lime, juice only
1 garlic clove, crushed
15ml (1tbsp) Italian herb paste
Salt & fresh ground black pepper
7,5ml (1,5tsp) sugar
Chopped Italian parsley
Garnish: ½ red onion, thinly sliced lengthways and chopped Italian parsley
Start with the dressing – just wish all the ingredients together. The herb paste I used is from Knorr, but you can also use mixed chopped fresh Italian herbs; marjoram, basil, rosemary, oregano and thyme – or just use dried.
If you use fresh chanterelles, make sure that you give them a good brush, because they always bring small amout of the forest into you kitchen – but don’t wash them, just give a good brush.
1. Remove all sinews and wash the chicken liver – patch dry with absorbing paper.
2. Finely chopped the red onion and quarter the mushrooms.
3. Cut the cured bacon into lardons
4. Put the frying pan on high heat, add some olive oil and butter in pan add onion, chicken liver and lard – fry for 5 min, add the Dijon mustard.
I like my chicken liver slightly pink – so I only stirred in mustard very quickly and remove the liver to rest.
5. Whip the frying pan clean – add olive oil – quickly fry the mushrooms and mini plum tomatoes. Add a small amount of the dressing on the pan, to coat.
6. Base the plate with the hand ripped lettuce, divide the chicken liver mix on the lettuce, and arrange the mushrooms and the tomatoes on the plates.
7. Drizzle the room temperature warm or warm dressing over the plate.
8. Garnish the thinly sliced red onion and chopped parsley.
One of my favorite salads and I had it for my dinner as main – you can of course use it as a starter – you will probably get 6 good size starters out of this recipe.
“Ain’t Nobody Here But Us Chickens” is a 1946 song, by Alex Kramer and Joan Whitney. It was recorded by Louis Jordan and His Tympany Five. but I haven’t a clue how is who is doing this track. It was released in 1946 – so this tune is 2 years older than me. And it still swings just like me *smile
“Sticking feathers up your butt does not make you a chicken.”