Sam Mannering Chicken Liver, Bacon, Bread and Parsley Salad

0
When you know what to do with cheaper cuts of meat and how to cook them well, any silly little doubts you might have about a very unfairly maligned section of the butcher shop will be gone.

Sam Mannering / Stuff

When you know what to do with cheaper cuts of meat and how to cook them well, any silly little doubts you might have about a very unfairly maligned section of the butcher shop will be gone.

Like M. Gustave in The Grand Budapest Hotel, I prefer the cheaper cuts. More flavor, so to speak. Liver, heart, kidneys, gizzards, guts, cheeks, tail; there is joy in each of them. I refuse to use the word “where”, it discourages those who are on the fence. When you know what to do with these cuts and how to cook them well, any silly little doubts you might have about a very unfairly maligned section of the butcher shop will be gone. Go to France, or Guangzhou, or Louisiana, and ask a former chef or foodie what his favorite dishes are; the falls will be present. They still do.

(* The word o is offal, by the way).

READ MORE:
* Recipe: Green Bean, Avocado and Potato Salad
* Recipes: Sam Mannering’s and grilled squid with orange, fennel & olives, and syllabub
* Recipes: Sam Mannering makes simple dishes spectacular

Chicken liver salad, bacon, bread and parsley

Preparation time: 10 minutes

Cooking time: 25 minutes

Servings: 4

Sounds a little ridiculous, I know. A salad of bread and chicken livers? But for any lover of chicken livers (like me), it’s like catnip. Make sure your bread is nice, crisp, and fatty, like croutons, if you like. Drain the livers of any liquid well and dry them with kitchen towels before frying them; this will ensure that they brown well on the outside. And don’t pile them up in the pan – do them in batches if necessary.

• Lots of olive oil

• 4 slices of good bread – sourdough, ciabatta, focaccia or similar

• 4 garlic cloves, finely chopped

• Small handful of rosemary

• 100 g thick bacon, diced

• 400-500g of chicken livers, tendons removed and patted dry

• A large handful of flat-leaf parsley, roughly chopped

• Sea salt and black pepper

Method:

1. Tear the bread into small pieces – 2-3 cm is enough.

2. Heat a large frying pan over moderately high heat. Add 2-3 tablespoons of olive oil, allow to heat, then add the bread. Pour a little more oil on top and fry gently for 5-10 minutes until the bread begins to become crisp and golden. You may need to add more oil.

3. Continue with the garlic and rosemary and continue frying for several minutes until the garlic begins to turn translucent – be careful not to let it burn. Remove everything from the pan and set aside.

4. Add a little more oil and add the bacon. Gently fry until crispy, then remove and mix with the bread mix.

5. In the same pan, over higher heat, add a little olive oil, let heat, then quickly fry the livers until golden brown; be careful not to overcook. Remove from fire.

6. Mix the cooked livers with the bacon and bread mixture, the chopped parsley and salt and pepper to taste. Use immediately.


Source link

Leave A Reply

Your email address will not be published.