Cream Chicken Livers

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 10 ounces chicken livers
• 4 ounces mushrooms, sliced
• 2 ounces wensleydale cheese (or any 'crumbling' cheese which isn't very strong and doesn't melt 'stringy')
• 2 ounces butter
• 1/2 cup heavy cream (double cream)
• 1 tablespoon (you can use bourbon if you don't have in the kitchen)
• 1 tablespoon plain flour
• 4 garlic cloves, finely chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon mustard powder
• 1/2 loaf ciabatta (halved lengthways)

Recipe

• 1 wash and trim the chicken livers. pat dry on paper towels.
• 2 in a baggie, combine the flour, cayenne pepper and mustard powder. season with sea salt and crushed black pepper. add the chicken livers to the baggie and shake to coat.
• 3 melt the butter in a frying pan and add the sliced mushrooms. saute until golden.
• 4 brush the ciabatta with olive oil, season with a little pepper and pop under a grill to brown.
• 5 add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.
• 6 pour the into the pan and allow to heat up for a couple of seconds before setting alight. toss the livers around in the pan until the flames die out and allow the to reduce a little.
• 7 add the cream and stir until the livers are done to your taste. if you'd like the sauce thinner, simply add a little more cream.
• 8 cut the browned ciabatta in half and put on a heat-proof plate. turn the chicken livers out on top of the ciabatta.
• 9 crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.
• 10 garnish with a little chopped flat-leaf parsley and serve.