Tuesday, May 01, 2007

How Could She!

My sister has offered to supply a regular cookery column to the Potato Diaries. I must say I thought things couldn't get worse for our spuddy buddies until I read this. Thanks Bun!

700g new potatoes
350g chicken livers
25g butter
50ml amontillado sherry
2 tablespoons of walnut or hazlenut oil
1 tablespoon sherry vinegar or red wine vinegar
sea salt and freshly ground black pepper
variety of salad leaves
Steam potatoes, slice quickly and keep warm.
Clean livers, slice in half and quickly fry (should remain pink in the middle)
Keep warm
In same pan, reduce sherry to about a tablespoon, scrape with juices into small pan and add oil, vinegar and seasoning. Warm over gentle heat
Arrange salad on plate and add potatoes and chicken livers and dressing.
Makes a delicious first course for 4

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