Chicken livers with fresh porcini

Method

1. Season the chicken livers with salt and pepper. Heat 2 tablespoons olive oil in a large frying pan and gently cook the livers for 2-3 minutes. Remove the livers from the pan and set aside 12 livers for later.

2. Heat 2 tablespoons olive oil in the pan and cook the onions until soft. Add the anchovies and wine and cook steadily until reduced and syrupy. Allow to cool.

3. Place the livers and onion mixture in a blender and add the tablespoon of cabernet sauvignon vinegar and purée until almost smooth. Season with salt and pepper and place in the fridge until required.

4. Pour the remaining cabernet sauvignon vinegar into a small pan and heat gently until reduced and syrupy.

5. Heat the remaining oil in a pan, and when hot add the porcini. Season with salt and black pepper and cook for 1 minute. Add the 12 livers and warm through.

6. Drizzle the ciabatta with olive oil, place in a hot griddle pan and cook until crisp on either side.

7. To serve: spread the pâté onto the ciabatta, top with a few rocket leaves and the sautéed porcini. Place a few fresh figs around, then drizzle with the cabernet sauvignon syrup.

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Ingredients

500g chicken livers, trimmed of membranes
6 tbsp Olive oil
1 small red onion, finely chopped
4 salted anchovy fillets, finely chopped
225ml Red wine
150ml plus 1 tbsp cabernet sauvignon vinegar
2 tbsp Olive oil
200g fresh porcini mushrooms, thinly sliced
salt and pepper

To serve

4 slices rosemary or plain ciabatta bread
2 tbsp Olive oil
handful rocket leaves
2 fresh figs, cut into 8‘s

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