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Chicken livers
To prepare the chicken liver: Make sure that they have fully defrosted. Drain any excess blood from the liver and then use a sharp paring knife to remove the “stringy bits”. This should result in two separated lobes.

Using seasoned flour, dust the chicken livers in this. Reserve to one side.

Heat a cast iron pan over a medium to high heat, with sufficient olive oil (or Clarified butter) and seal the livers till a crust forms. Toss the livers (or turn individually, whichever is easier) and ensure that the second side is sealed in and a crust has formed. Be careful of having the heat up too high, as this will result in the flour burning, thereby spoiling the dish.

You can do a number of recipes from this point:

Peri peri:

Add a teaspoon of the fiery stuff, a smidgen of fresh garlic, a pinch of sweet paprika, some fresh chopped herbs (marjoram/ oregano etc), salt and pepper to taste. Flambé with cognac, add some white wine and reduce. Pour in some double cream. Reduce till required consistency and finish with some freshly squeezed lemon juice.
Serve with warm crusty bread for dunking and mopping up the sauce.

With rosemary and shallotÂ’s:

Add some freshly sliced shallots, chopped fresh rosemary and cook the livers till almost done. Add some freshly crushed garlic, a sprinkle of Cajun spice and flambé with sherry. Add a little veg stock and reduce. Finish with cream and toss in some cooked linguine or tagliatelle.
Plate the dish and sprinkle some freshly grated Parmesan, cracked black pepper and eat immediately.

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