in my little corner of heaven there is a small, alfresco bistro table where I can smoke away to my hearts content without anyone complaining and every so often (more often than not) the waiter will bring me a plate of sauteed chicken livers on a bed of fresh salad leaves…
it could be my Jewish upbringing… my mother regularly made a plate of chopped-liver on a Friday night and my brother and I would polish it off with gusto.
the soft velvet, melt-in-the-mouth texture that slips so delicately down the throat.. they have an oyster quality about them that makes them feel so luxurious and almost decadent, yet they’re currently £1 per box at the supermarket!
I’ve simply flash fried them in butter and olive oil for about 3 or 4 mins on each side so they pick up some burnt flesh on the outside yet remain pink and melting inside. Plenty of salt and pepper and of course i’ve served them with the salad i’ve just plucked from the garden.