Chorizo and Chicken Livers on Toast
Chorizo and Chicken Livers on Toast



  • 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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