Camden New Journal - Reciepe for Chicken livers on toast By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Chicken livers on toast

Chicken livers on toast
A great supper dish and very quick and easy to make. The booze is optional, but very comforting on a cold winter’s night. Serve with a salad.

Ingredients
Serves 2
25g butter
1 clove garlic, peeled and crushed
225g chicken livers
Sprig thyme, oregano and sage, fresh chopped or dried
Splash brandy
Splash port
2 slices bread, brown or white
Butter for spreading.

Method
Put the butter and garlic in a large frying pan and cook gently for two minutes. Add the chicken livers and herbs and cook for a further two minutes, stirring occasionally.
Add the brandy and port, set light to the pan, (watching your eyebrows!) and cook for as long as you wish. Stop cooking at this point for pink livers or carry on a little for well done. Toast the bread, spread with butter, put on to serving plates and spoon on the livers. Serve hot.

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