This is a print preview of "Chicken Livers And Apricots With Warm Radichio Salad" recipe.

Chicken Livers And Apricots With Warm Radichio Salad Recipe
by Global Cookbook

Chicken Livers And Apricots With Warm Radichio Salad
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  Servings: 1


  • 4 x Fresh apricots, or possibly tinned (in juice)
  • 50 gm Butter
  • 200 gm Chicken livers, trimmed
  • 2 Tbsp. Plain flour
  • 2 tsp Dry sage
  • 1 bn Fresh sage
  • 50 ml Tarragon vinegar
  • 30 ml Kirsch liqueur or possibly brandy
  • 1 sm Radichio lettuce
  • 1/2 x Green pepper, sliced thinly lengthways
  • 1/2 x Yellow pepper
  • 4 x Black olives, unpitted Extra virgin extra virgin olive oil
  • 1 slc White bread
  • 2 tsp Caster sugar Salt and black pepper


  1. 1 Halve and stone the apricots. Place in a small pan with 4 tbsp water. Simmer on a low heat till soft. Heat the butter in a medium frying pan.
  2. 2 Combine the flour, dry sage and seasoning on a large plate. Slice the liver in half and coat in the seasoned flour. Shake off the excess and fry in the melted butter for 2-3 min on each side.
  3. 3 Finely chop the fresh sage and add in to the pan. Cook for a minute, remove the livers from the pan and keep hot. Add in the vinegar and alcohol to the pan juices and simmer for a minute.
  4. 4 Remove the softened apricots from the heat and place in a mini food processor to make a puree. Add in this to the frying pan with any remaining liquid left in the small pan and simmer for five min.
  5. 5 Heat 1 tbsp oil in a small frying pan. Remove the crusts from the bread and slice into 1cm cubes. Add in to the pan and fry till crisp and golden brown, turning regularly.
  6. 6 Heat a wok and add in 1 tbsp extra virgin olive oil. Set aside a large rounded leaf from the lettuce. Shred half of the remainder and place in the wok.
  7. 7 Thinly slice the yellow pepper lengthways and add in to the wok with the green pepper. Stir-fry for a minute.
  8. 8 Place the reserved lettuce leaf on a serving plate. Fill with the hot salad. Stone the olives and add in to the salad. Drizzle with a little extra virgin olive oil and top with the croutons.
  9. 9 Stir the sugar into the apricot sauce and season well. Add in the livers to the serving plate, accompany with the apricot sauce and garnish with fresh sage.