Home
Recipes

Honey baked quinces

Honey baked quinces

30 minutes

Spicy date chutney

Sauce recipes

Spicy date chutney

Chapatis

Chapatis

15 minutes

Fruit-carpaccio salad with spun sugar

Fruit-carpaccio salad with spun sugar

10 minutes

Udon noodles in miso broth

Udon noodles in miso broth

5 minutes

Singapore-style noodles

Singapore-style noodles

10 minutes

Cream puffs

Cream puffs

25 minutes

Crispy sardines with fried red onions

Crispy sardines with fried red onions

25 minutes

Paella skewers

Kebabs

Paella skewers

15 minutes

Seared chicken and limes with avocado and Asian dressing

Avocado recipes

Seared chicken and limes with avocado and Asian dressing

5 minutes

Pan-fried spiced monkfish with sweet potato and coriander sauce

Fish recipes

Pan-fried spiced monkfish with sweet potato and coriander sauce

30 minutes

Warm roasted chicken livers on chicory-and-potato salad

Warm roasted chicken livers on chicory-and-potato salad

15 to 20 minutes

Load more

Warm roasted chicken livers on chicory-and-potato salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 to 20 minutes

Ingredients

500 g free-range chicken livers
Extra-virgin olive oil
2 tablespoons balsamic vinegar
1 crushed clove garlic
Sea salt and milled black pepper
2 heads chicory, rinsed
500 g baby potatoes, halved and steamed
Shreds of salad onion for garnishing

Method

Rinse and dry the chicken livers. Halve or quarter depending on size and trim neatly.
Place in a single layer in a baking tin. Add 2 tablespoons olive oil, all the vinegar, garlic and seasoning.
Roast at 190°C for 15 minutes or until nicely browned but still pink inside.
Toss the chicory leaves and potatoes with olive oil and seasoning.
Arrange the warm chicken livers with the potatoes on four plates and spoon over the baking juices.
Tuck in chicory leaves and garnish with onion.