Truffle is a fungus and it behaves like one. It wants fat, salt and something with iron in it, which is exactly what livers give you. The honey goes on at the end and cuts through the richness before it gets too much. Cheap ingredient, five minutes in the pan, and nobody leaves any.
20 mins. Serves 4.
Ingredients
- 400g Chicken livers, trimmed of sinew
- 4 thick slices Sourdough
- 40g Butter
- 1 Golden shallot, finely sliced
- 2 sprigs Thyme, leaves picked
- 1 tbsp Sherry vinegar
- 2 dessertspoons Plateit Truffle'd Hot Honey Drizzle
- Flaky sea salt and black pepper
- Small handful Flat leaf parsley, roughly chopped
Method
- Pat the livers properly dry and season them. Wet livers steam instead of browning.
- Butter in a heavy pan over high heat until it foams. Livers in, in one layer, and leave them alone for 2 mins.
- Turn, add the shallot and thyme, another 2 mins. They should be brown outside and still blushing in the middle. Overcook them and they go grainy.
- Vinegar into the pan, let it hiss and reduce to almost nothing. Off the heat.
- Toast the sourdough hard. Pile the livers on, spoon the pan butter over.
- Drizzle with Plateit Truffle'd Hot Honey, scatter the parsley, flaky salt and plenty of pepper.
Swap it: Duck livers if the butcher has them. Brandy instead of sherry vinegar, added off the heat.
