Recipe home
Chicken liver and prune sandwiches
Ingredients
8 stoned prunes, sliced
4 tbsp sweet sherry
a squeeze of lemon juice
a knob of unsalted butter
1 shallot, peeled and finely chopped
1 garlic clove, peeled and finely chopped
sea salt, black pepper
250g chicken livers, membranes cut out
2 tbsp coarsely chopped flat-leaf parsley
Sweet sherry and garlic make this a sandwich with a difference
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Method
By Annie Bell
Gently cook the prunes and sherry in a small pan until dry, then add a squeeze of lemon. In a large non-stick frying pan, over a high heat, cook the shallot and garlic briefly in the butter until translucent and aromatic. Season and add the livers in a single layer, cook for 30 seconds each side, then remove to a bowl and mix in the parsley. Arrange on half the buttered slices of bread, with prunes on top. Close, grill or fry.
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