Chicken liver & chorizo open sandwich
A thrifty, speedy supper for two - allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce
- Prep: 20 mins
Cook: 15 mins
- Serves 2
- Easy
Ingredients
- 25g butter
- 1 shallot, finely chopped
- 2 garlic cloves, 1 crushed, 1 squashed
- 200g chorizo, skin removed, sliced
- 4 thick slices bread
- 1 tbsp olive oil, plus extra for drizzling (optional)
- 300g chicken livers, trimmed of any sinew or tubes
- good splash of dry sherry (Fino works well)
- 4 tbsp double cream
- small handful parsley, chopped
Method
-
Melt the butter in a frying pan. When
sizzling, add the shallot and the crushed
garlic, and stir around the pan for 1-2 mins
to soften. Add the chorizo and cook for
4 mins over a medium heat to release
some of the oils.
-
Meanwhile, heat a griddle pan until
hot. Drizzle the slices of bread with the
olive oil and rub the squashed garlic all
over the surface. Put on the griddle pan
and cook for 1 min each side until nicely
charred with lines.
-
Turn up the heat under the chorizo pan,
add the chicken livers and sear for 1 min.
Add the Sherry, bubble for 1 min more,
add the cream and parsley, then season
well. Put 2 slices of bread on each plate,
top with the chicken liver mixture and a
drizzle of oil, if you like.
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