Chicken Livers Two Ways
Despinaki had never tried liver before and Babs had found a great
recipe to make for her first time! We used fresh plump chicken
livers which we soaked in some milk to draw out most of the blood.
We washed and dried a few baby gem lettuce leaves. The livers
are to be served on toast so we decided to make our own soda bread.
We measured 150g of self raising flour and 150g of plain flour.
We added 1 teaspoon of caster sugar, a teaspoon
of bicarbonate of soda and a teaspoon of table salt.
We mixed the dry ingredients together before adding a tub of
buttermilk (180ml) and bringing the dough together and kneading
it gently. We marked a cross in the top with a wooden spoon and
put it on a baking tray in a hot oven (230°) for 15 minutes
and then turned the heat down to 200° and cooked it for another
We let the bread cool for later. For our first liver recipe "Sweet
sticky chicken livers with medjool dates and fig dressing"
we added a teaspoon of fennel seeds to a mortar and ground them
with the pestle. We added 2 teaspoons of garam masala.
1 teaspoon salt and a pinch freshly ground black pepper. We rinsed
and dried our chicken livers.
We coated the livers in the mixture well and let it marinate
for a few minutes. We sliced 4 medjool dates lengthways.
We sliced our soda bread and coated each side with olive oil
before toasting them on a griddle pan until golden. While they
were still warm we rubbed some fresh ginger over them. In another
pan we heated some oil and butter until foaming.
We sautéd the livers for 5-6 minutes, turning them often.
We added some grated fresh ginger.
Added the dates and a few tablespoons of fig balsamic vinegar
and stirred well to coat everything. We cooked it for a further
minute and kept it warm before serving.
Our second recipe was spicy crumb coated chicken livers. We whizzed
up some stale bread to make our own breadcrumbs and added chilli
flakes and crushed coriander seeds. We coated the livers in seasoned
We shook off any excess flour and dipped them in egg and then
They were deep fried for 2-3 minutes and left to drain. We served
them with our other liver recipe that was the warm toast, topped
with gem lettuce leaves and then the sticky livers and dates.