Denise says:
Some kosher butcher now supply ready koshered chicken livers. This means that starters like this one can be made in no time at all. However it means as the liver is koshered in mass it is often burnt so much that it tastes a little charcoaled! At Silvermans butcher they only sell fresh liver unkoshered which means by burning it yourself you have more control.
Quickly pan fried in sesame oil and finely glazed with red wine, these chicken livers make a delicious salad for an impromptu dinner party. Chicken livers are a great source of protein, iron, vitamin A, B6, B12, Thiamin, zinc and copper which in small quantities I feel out weighs the goodness over the content of high cholesterol.
Low cholesterol alternatives to the chicken livers include hot smoked salmon and smoked mackerel. Both can be purchased vacuum packed and ready to use.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 6 people
Ingredients:
750g/ 1 1 /2 pound koshered chicken livers - sliced4 tablespoons sesame oil
100g pine nuts – toasted
2 bulbs fennel – trimmed and sliced
240g watercress
3 tablespoons red wine
Juice of 1 orange
Salt and freshly ground black pepper – to taste
Method
1)Toast the pine nuts in a dry frying pan. This will take about 2 minutes so ideally keep an eye on them as they burn very quickly. Remove from the pan and set aside.2)Mix the orange juice with 2 tablespoons of the sesame oil.
3)Heat the remaining sesame oil in a large frying pan. Sauté the chicken livers for 2 minutes and then pour over the red wine. Cook for a further minute for the red wine to infuse into the livers.
4)Decorate the plates with some watercress, fennel and orange juice. Scatter over the cooked chicken livers. Season with salt and freshly ground black pepper.
To serve the stylish way: Sprinkle over the toasted pine nuts and serve immediately.