Ingredients

Method

• 2 x 250 g punnets Woolworths free-range chicken livers
• 4 T flour
• 3 T olive oil
• 2 T butter
• 2 cloves garlic, crushed
• 1 cup balsamic vinegar
• sea salt and freshly ground black pepper, to taste
• deep-fried sage leaves, for serving (optional)
• ciabatta, for serving

Method

Ingredients

1. Blot the livers using kitchen paper, then toss individually in the flour.

2. Heat half the oil and butter in a large pan. Add half the livers. Cook until they form a crust on both sides. Remove from the pan and repeat with the remaining livers, with the remaining oil and butter.

3. Place all the livers in the pan, then add the garlic and cook for 2 minutes. Add the vinegar and cook for 2 minutes. Season to taste. Add the sage leaves if using and serve with the ciabatta.

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Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay