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Chicken Liver and Mushrooms on Ciabatta Recipe

Chicken Liver and Mushrooms on Ciabatta

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

This Chicken Liver and Mushrooms on Ciabatta recipe takes the form of an open sandwich and is really delicious. Everything is cooked in the same frying pan so the residual flavours are passed on to the following ingredient. It makes for a truly outstanding lunch (or 'big snack' if you have a good appetite!). Be sure to wash it down with a nice dry cider, it's a real winning combination.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Chicken Liver and Mushrooms on Ciabatta

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2
ciabatta
2 cloves
garlic
 
olive oil
 
salt and pepper
1 lb
black pudding (blood sausage)
12 oz
plain flour (all purpose flour)
2 lb
Chicken livers
8 oz
butter
12 oz
mixed mushrooms (chestnut, shitake, oyster)
4
shallots
2 teaspoons
finely chopped parsley
2 teaspoons
finely chopped tarragon
½
lemon

 

How to Cook Chicken Liver and Mushrooms on Ciabatta

  1. Slice the two ciabattas lengthways to open up into four halves. Peel the garlic cloves, slice in two long-ways, rub the ciabatta with the garlic, then lightly drizzle with olive oil. Toast the open halves on a griddle and lightly sprinkle with salt. Keep warm.
  2. Assuming you have the regular "small" black puddings - about 1½" (4cm) in diameter - slice the black pudding into twelve ½" (1cm) slices. If you have the larger black pudding - about 3" (7.5cm) diameter, divide evenly into four 'servings'. Fry each side until crispy and place the slices on top of the bread. Keep warm.
  3. Sift the flour into a shallow dish and season with salt and freshly ground black pepper. Dip the livers into the flour to coat them completely, then shake off any excess flour. In the same pan in which you fried the black pudding, heat two tablespoons of olive oil and place the livers in one at a time (make sure the oil is hot) and cook for one minute on each side. Remove from the pan, set aside and keep warm.
  4. Again, using the same pan, add half the butter and, over a high heat, fry the mushrooms until just cooked (about 4 or 5 minutes), season with salt and freshly ground black pepper and set aside with the livers. Cover with foil and keep warm.
  5. While the mushrooms are cooking, peel and chop the shallots, add the rest of the butter to the same pan and gently sweat off the shallots for five minutes. Once translucent add the livers and mushrooms back to the pan and heat for two to three minutes. Add the tarragon and parsley and gently mix through. Season if necessary.
  6. Place the ciabattas (with the black pudding) on plates and spoon the liver and mushroom mix on top. Drizzle with olive oil and a squeeze of lemon and devour immediately!

 
Graham GRAHAM'S HOT TIP:
If you can get hold of Morcilla de Burgos (Spanish black pudding containing cooked rice) by all means use this since it has its own distinct flavour.
 
GRAHAM'S WINE RECOMMENDATION: GrahamZinfandel like Buehler Zinfandel. The Zinfandel grape has been a cornerstone of the California viticulture scene for 150 years, creating medium to full bodied wines that go well with mushrooms and hearty dishes such as roast venison
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Reviews of Chicken Liver and Mushrooms on Ciabatta

Rating 5 out of 5 - Many cooks will make this recipe again February 24 2015
My god, you talk about 'comfort food' - that was just out of this world. I probably gained several pounds but it was well worth the experience. Melt-in-your mouth user-friendly lunch!
(19 reviews)
 

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