Last week I was lucky enough to cook with James Martin and he very kindly cooked an impromptu dish of chicken livers in a creamy mushroom sauce. I can't remember the exact recipe, but that night, I cooked this for the children's supper and they wolfed the lot down.
Here's how to do it:
Chicken Livers in a creamy mushroom sauce
Chicken livers (I got a 1kg tub from my butcher for £4.50p)
half tub double cream
Splash of sherry vinegar
1) Fry of the shallots in rapeseed oil and then add the pancetta. You need to use a hot pan
2) Add the chicken livers and mushrooms and cook for about one minute to seal the meat.
3) Add the cream and splash of sherry vinegar and cook for a further 2-3 minutes. This will give you perfectly cooked livers that are still pinkish and ever so tender. The secret here is to not overcook them as that is what turns them bitter.
4) Add the chopped parsley, season, and serve with toast or rice.