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Ingredients
Method
- 25g butter
- 1 chopped shallot
- 2 cloves of garlic, 1 crushed, 1 squashed
- 200g sliced chorizo
- 4 slices of sourdough
- 1 tbsp olive oil
- 300g trimmed chicken livers
- Splash of dry sherry
- 3 tbsp double cream
- Chopped parsley
- Melt the butter in a frying pan and add the crushed garlic and shallot, and soften for 2 mins. Add the chorizo, and fry for 4 mins. Meanwhile, heat up a griddle pan and rub the bread with olive oil, before rubbing with the squashed garlic. Griddle for 1-2 mins on each side to char.
- Turn the heat up on the pan with the chorizo, and tip in the livers. Sear for 1 min, then add the sherry and leave to bubble for 2 mins. Pour in the cream and parsley, and season well. Serve on top of the toast immediately.
15 mins
2 serving
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