Читать книгу My Kitchen - James Martin - Страница 18

Serves 4

4 slices from a white bloomer

30g (1¼oz) butter

6 rashers of back bacon, cut into lardons

400g (14oz) chicken livers

200g (7oz) brown cap mushrooms, cut in half

50ml (2fl oz) white wine

110ml (4fl oz) double cream

3 tbsp chopped flat-leaf parsley

Salt and black pepper

Chicken livers are one of the few remaining inexpensive meats and we should use them in cooking a lot more than we do. Make sure the green parts of the livers are removed and don’t overcook them or they will become bitter-tasting and grainy. Mushrooms and double cream make this dish smooth and rich, a perfect opposite to the crunchy toast.

Toast the bread either in a toaster or under the grill, preheated to medium–high, and set aside.

Melt half the butter in a frying pan set over a high heat, add the bacon and fry until it starts to crisp. Add the livers and mushrooms and saute for 1 minute.

Pour over the wine and cream and stir all the ingredients together for 2–3 minutes, but no more, to ensure the livers stay pink in the middle, then remove the pan from the heat.

Add the parsley and season with salt and pepper. Serve with slices of toast, plain or buttered with the remaining butter.