Recipe: Appetizing Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding

Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding. Find Spanish Sausages Including Chorizo, Morcilla, Butifarra, & More At Tienda.com! When chorizo is ready set aside in a bowl and put in the oven keeping the oil in the pan for the onions. Add onions to pan and cook over a low-medium heat until soft.

Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding Medium dice the black pudding and sauté in a hot pan until crispy all over. Mix with the chicken leg meat and the new potatoes. Add bullion cubes and pepper, garlic and liver. You can have Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding using 7 ingredients and 12 steps. Here is how you cook it.

Ingredients of Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding

  1. You need 380 g of chicken livers.
  2. It's 50-70 g of chorizo cut into 1 cm size pieces.
  3. You need 2 of medium size red onion chopped.
  4. You need 50 g of black pudding cut into 1 cm size pieces.
  5. Prepare of olive oil.
  6. Prepare of salt and pepper for seasoning.
  7. It's 125 ml of px sherry.

For gravy, use starch and water with pan drippings. Place the onions in the skillet on medium heat and saute them together with the chicken livers until the onions get translucent. Add salt and pepper, some thyme, marjoram and a glass of white wine. Cover the skillet and let the liver cook on medium-low heat until the liver is done and the liquid in the pan is almost evaporated.

Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding step by step

  1. Preheat oven to 120 degrees. Leave livers to one side to bring up to room temperature..
  2. Heat a little olive oil in a deep frying pan, cook chorizo over a medium heat. You want to get the fat out of the chorizo without burning it. Turn the chorizo often..
  3. When chorizo is ready set aside in a bowl and put in the oven keeping the oil in the pan for the onions..
  4. Add onions to pan and cook over a low-medium heat until soft..
  5. When onions are soft add to chorizo bowl and return to oven, keep oil in pan for the black pudding..
  6. Add black pudding to pan and cook over a medium heat for about 3 mins. You are looking for a slight crisp on the black pudding. When ready add to the chorizo and onion bowl and return to oven keeping any oil left over..
  7. Now add oil to pan if needed. Shouldn't need more than a tbsp or two. This needs to be hot so turn up the heat to high. While you are waiting for it to heat up cut a couple of slithers from a liver. This is for checking if the oil is ready..
  8. Gently put a slither of liver into the pan. If it sizzles it's ready. Put livers into pan and season with salt and pepper. Cook for 3-4 mins each side. When ready leave on a plate to rest and remove the chorizo bowl from oven..
  9. IMPORTANT. Turn pan to low heat..
  10. While everything is resting add the sherry to the pan. Let it reduce. It soaks and reduces all the previous ingredients making a loose paste. Should take 2 mins..
  11. Ready to serve now. I put my sauce/paste first on the plate then crumble the black pudding. Chicken livers next (sliced or whole) and the chorizo and onion on the top..
  12. Enjoy with wine. Any wine..

Cook, stirring occasionally until onions are deep brown and caramelized. While onion is cooking, fry up bacon in a large skillet. Spring onion mash, baby rainbow carrots, red wine jus. Irish chicken fillet, chorizo & potato hash, swiss chard. Reduce it down to a sticky sauce.

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