June 2011 Recipes (provided by Tony Heath)
Warm Salad of Chicken Livers with Grapes and a Balsamic Dressing
- 150 gms seedless grapes – halved
- 1 lemon – zest finely grated
- 100 gms approx baby spinach leaves
- 100 gms approx mixed dark salad leaves (red chard, rocket, beet, mustard or watercress) a combination of some of these leaves
- 3 sprigs tarragon – leaves removed and chopped or torn
- 400 gms approx fresh chicken livers
- Salt and freshly ground pepper
- 1 tbsp olive oil or rapeseed oil
- 1 large clove garlic, finely chopped
- 2 tbsp good balsamic vinegar
- 1 tbsp walnut oil
Place the halved grapes into a large bowl with the lemon zest, the baby spinach and salad leaves. Add the chopped tarragon leaves.
Clean the livers, cutting away any sinew and discoloured areas. Cut the livers into small chunks and season.
Heat a large non stick fry pan over a high heat, add the olive oil then the livers and garlic. Stir fry quickly for 2 minutes, then deglaze with the vinegar. Let it reduce for a minute then add the contents of the pan to the salad along with the walnut oil and seasoning to taste. Toss well and serve immediately dividing between 4 plates.
Warm Salad of Chicken Livers
with Asian Spices
- 2 tbsp groundnut or peanut oil
- 8 chicken thighs
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp thai fish sauce
- 2 tbsp dark soft brown sugar
- 1 red chilli, halved deseeded and finely chopped
- 2-3 cm piece of root ginger, peeled and finely chopped
- 3 cloves garlic, finely chopped
- 1 bunch spring onions, trimmed and cut on the slant
- 3 strips orange rind
- 1 star anise
- 50 mls chicken stock or water
- 2 tbsp orange juice
- Cornflour if required to thicken
Heat a large sauté pan or casserole large enough for all the thighs to lie in.
Add 1 and a half tbsp oil to the pan and lay the thighs skin side down in the hot oil to brown nicely on both sides. Do not turn until the skin is well browned. Once well sealed on both sides remove the thighs and keep warm.
Heat the remaining oil in the pan and add the chilli, garlic, and ginger. Cook for 2 minutes then add the lower halves of the chopped spring onions and the soy sauce, vinegar, fish sauce and sugar.
Place the thighs back into the pan, skin side down, along with any juices and the orange juice, rind, star anise and stock. Grind on some pepper.
Cover the pan and place into a medium oven 180C/350F gas 4 for about 40 minutes.
After 15 minutes turn the chicken over and return to the oven.
Remove the lid for the final 5 – 10 minutes, then serve scattered with the remainder of the spring onions, and some rice and stir fried pak choi or cabbage.
Sweet Omelette of New Season Apricots
- Approx 30 gms unsalted butter
- 6 almost ripe fresh apricots – halved, stoned then quartered
- 2 tbsp caster sugar
- 3 large free range eggs – lightly beaten
- 1 tbsp apricot brandy or other appropriate liqueur
- Crème fraiche for serving
Melt the butter in an omelette pan over a medium high heat. Add the pieces of apricot and 1 tbsp sugar, stirring lightly to combine. Apricots will soften quite quickly after about 2 – 4 minutes dependent on ripeness. Pour over the eggs, shaking the pan rather than stirring the mix. Keep the pan moving, tilting and shaking. When the underside begins to set, use a fork to lift the edges to prevent sticking.
After 2 – 3 minutes the eggs should be perfectly cooked, so carefully fold the omelette and invert onto a platter. Sprinkle with the rest of the sugar and place the pan back on the heat. Pour on the brandy and ignite before pouring over the omelette.
Serve immediately with dollops of crème fraiche.