Chicken Livers on Toast
Weighed down by your worries? Liver little (ahem) with the ultimate spirit-lifting comfort food from Noble Rot
INGREDIENTS
(SERVES 2)
• CEPS, 100G
• CHICKEN LIVERS, 100G, TRIMMED
• UNSALTED BUTTER, 2TBSP
• GARLIC, ½ CLOVE
• CHICKEN STOCK, 2TBSP
• BRANDY, A GLUG
• PARSLEY, 1TSP, CHOPPED
• WALNUTS, 4, LIGHTLY CRUSHED
• TOAST, 2 THICK SLICES
METHOD
Slice the ceps into 5mm slices, or substitute with other wild mushrooms if you can’t get hold of any (oyster mushrooms will do). Season the chicken livers with salt. Livers and mushrooms are a good source of iron and B vitamins, both of which will boost your mental energy. Get a pan smoking hot and add some olive oil.
Sauté the chicken livers over a high heat until golden brown on the underside.
Turn them over, add a knob of butter and toss in the ceps. Season and fry the ceps until they’re golden brown and soft. The livers, meanwhile, should be cooked pink. Reduce the heat and add more butter with the chopped garlic.
Toss everything together, then add the chicken stock with a glug of brandy – it’ll lift your spirits, though not for strictly nutritional reasons. Bring to a boil, then simmer until reduced to a slightly thickened sauce. Add the remaining butter and shake the pan to add some gloss to the sauce. Throw over the parsley and walnuts – linked to better brain function – and serve on hot buttered toast.