Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Chicken livers

  2. 1 tablespoon 15ml Dijon mustard

  3. 4 Hot Thai fish sauce

  4. 1 teaspoon 5ml Madagascar peppercorns

  5. 1 tablespoon 15ml Light tamari sauce Salt and pepper

  6. 2 tablespoons 30ml Olive oil

  7. 1 tablespoon 15ml Whole butter plus

  8. 1 teaspoon 1/2 cup 31g / 1.1oz Sliced Spanish onions Port wine for Flaming Spinach leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse the chicken livers under cold water until clear and place them in a bowl. Add the mustard, fish sauce, peppercorns, tamari and salt and pepper. Heat the olive oil in a saute pan over medium heat. One at a time add the chicken livers and cook until crisp, about one minute per side. When the livers are browned and medium rare, remove from the pan and set aside. In the same pan, add the butter and onions. Cook until burnt and put the livers back in the pan. Flame with port wine and more butter. Place livers over spinach leaves and pour the port wine reduction over to wilt spinach. Courtesy of Cary Restaurant


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