100g chicken livers chopped up into bite size pieces
280ml of single cream.
1 shot of brandy
Small handful of parsley
2 small ciabatta rolls sliced in half.
Large knob of butter (about 20g but don't worry about measuring out)
preparation 5 mins • you cook for 10 mins •
Watch a 30 second preview of my cook-along video below
This dish was a revelation to me. My only memories of liver were from childhood when it tasted like an old belt (sorry mum!). Liver, when cooked pink, has the silky texture of smooth paté. Couple it with a deliciously naughty brandy cream sauce for an impressive, yet easy, starter or light lunch.
Large frying pan for the livers
Spoon to stir
Before you start, have all the livers chopped, and your other ingredients out and ready. Put your large pan on a high heat and click here!