Pan-fried chicken livers and capers on crostini

MAKES 8 PREP AND COOK TIME 20 MINUTES

100g unsalted butter

8 small slices baguette

1 tablespoon extra virgin olive oil

8 sage leaves

250g fresh chicken livers, cleaned and cut into quarters

2 tablespoons baby capers, drained and rinsed

2 anchovy fillets, chopped finely 1 tablespoon red wine vinegar 2 tablespoons flat leaf parsley, chopped

1 Pre-heat oven to 220°C (200°C fan-forced). To make the crostini, melt one-third of the butter and then brush the slices of bread, place onto a baking tray; bake for 8 to 10 minutes or until golden brown, remove and set aside.

2 Heat a medium non-stick frying pan over a high heat, add the remaining butter, cook, stirring, until nut brown, then add the olive oil to inhibit the butter from burning. Add the sage leaves, cook for a few seconds each side until crisp. Using tongs, remove sage from pan and drain on paper towel.

3 Place the chicken livers into the same pan and cook, over high heat, for 1 minute on each side. Remove to a warmed plate and set aside.

4 In the same pan, fry off the capers and anchovies for 1 minute then deglaze with the vinegar, remove from the heat and pour over the chicken livers.

5 To serve, top crostini with the chicken liver mixture and sprinkle with parsley. Not suitable to freeze or microwave