The idea of eating liver seems to divide people in the same way that Marmite does – you love it or loath it! Well both Jackie and I are in the ‘love it’ camp. This is the quickest of quick dishes – I make no claim to its originality or authenticity and the only things that makes it Tuscan – is that we bought the liver and cooked it in Tuscany and the rosemary to flavour came from the garden here too! Oh yes and we accompanied it with a local red wine from Montalcino!
We simply trimmed the livers, although they had already been well cleaned, and cut them into bite size pieces and seasoned with black pepper. The EGG was set for direct cooking and was heated to around 200C. The frying pan put in place. We added a little oil and some chopped rosemary to the pan and tossed in half the livers (it was a small pan) – as soon as the livers showed a colour change to a light brown they were taken out of the pan and replaced with the other portion of liver and the process was repeated. Right at the end the first half were thrown back into the pan and stirred round with the remaining livers – all in all this took no more than a couple of minutes!
Then they were simply divided and piled on top of a green salad with fresh tomato cubes, previously tossed with olive oil, vinegar and salt
Chicken Liver Salad
Flash fried chicken livers served on a tossed salad
- 400g Trimmed chicken livers
- Chopped rosemary
- Tossed salad
- Step 1 Trim the livers into bite sized pieces and season with black pepper.
- Step 2 Set up the EGG for direct cooking and heat to around 200C.
- Step 3 Add a little oil and the chopped rosemary to a pan or a plancha and add the livers.
- Step 4 As soon as the livers change colour remove from the heat and when they are all cooked add on top of the tossed salad and serve