Chicken Livers with Bacon Pickeled Onions and Grapes

Name: Chicken Livers with Bacon Pickeled Onions and Grapes
Ingredients: 500 g chicken livers, trimmed, rinsed and dried; 8 rashers of streaky bacon; 45 ml (3 tablespoons) olive oil; salt and ground black pepper; 20 green grapes, seeded and halved; 20 red grapes, seeded and halved; 8 mild pickled onions, cut into thick slices; 60 ml (4 tablespoons) sherry; salad greens or watercress to serve

Can’t tell you how good this combination works. Serve it on a bed of salad greens or with lots of watercress.

Published 18 September 2024

Method

Cook the bacon in a frying pan until crisp and golden. Set aside and add 2 tablespoons olive oil to the rendered fat in the frying pan. Add the livers and cook over high heat until browned but still rosy on the inside. Add the bacon, grapes and pickled onions.
Divide the salad greens between 4 plates. Spoon the livers, bacon, grapes and pickled onions over the greens. Deglaze the frying pan with the sherry. Add the remaining tablespoon of olive oil and stir well. Spoon the sauce over the livers and serve at once.