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. Sherry vinegar lifts the pan, cream turns what is left into a sauce, and the honey goes on at the end to cut through before the richness gets away from you. Cheap ingredient, ten 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
- 100ml Thickened or double cream
- 2 dessertspoons Plateit Truffle'd Hot Honey Drizzle
- Small handful Flat leaf parsley, roughly chopped
- Flaky sea salt and black pepper
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 2 mins.
- Turn, add the shallot and thyme, another 2 mins. Brown outside and still blushing in the middle. Overcook them and they go grainy. Lift them onto a warm plate.
- Vinegar into the empty pan. Let it hiss and reduce to almost nothing, scraping the base.
- Heat right down, cream in, and swirl for a minute until it thickens just enough to coat the back of a spoon. Do not let it boil hard or it splits.
- Livers back in with any resting juices, turned through the sauce once. Off the heat.
- Toast the sourdough hard. Livers and sauce piled on, then Plateit Truffle'd Hot Honey drizzled over, parsley, flaky salt and plenty of pepper.
Do this: The livers come out before the cream goes in. Leave them in the pan through the sauce and they carry on cooking into something grey and grainy.
Swap it: Duck livers if the butcher has them. Brandy in place of the sherry vinegar, added off the heat.
