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Ingredients
Method
- 2 tbsp butter
- 3 eating apples, peeled and
- cut into small cubes
- 500g trimmed
- chicken livers
- 3 tbsp seasoned flour
- 100g bag of rocket leaves
- 100g toasted walnut halves
- For the Dressing
- 200g tart blackberries
- 2 tbsp Port
- 2 tbsp balsamic vinegar
- 2 tbsp sugar
- 2 tsp olive oil
- Make the dressing by putting the berries, port, vinegar and sugar in a pan, and simmering for 3 mins to soften the berries. Mash them with a fork, and pass the mixture through a sieve into a small jug. Season, and allow to cool.
- Heat 1 tbsp of butter in a frying pan and toss in the apples. Cook for 5 mins, until golden and tender. Remove and set aside. Dredge the livers in seasoned flour, and fry in the remaining butter for 5 mins, or until golden, turning half way. Toss the apples back into the pan with the livers to warm through. Serve by spreading the rocket leaves across 4 plates, and topping with the livers, apples, and walnuts. Whisk the oil into the blackberry dressing and drizzle over the salad, before enjoying it with crusty bread.
15 mins
4 serving
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