News

Chicken Livers

Chicken Livers

Ingredients

  • 300g chicken livers trimmed of sinew
  • 1 French shallot sliced
  • 1 garlic clove sliced, plus one clove halved
  • 50ml sherry
  • 1tsp grainy mustard
  • 200ml veal jus
  • 2 tbsp flat parsley roughly chopped
  • Crusty bread
  • Small handful of rocket

Method
Cut bread into slices, drizzle with olive oil & either bake or chargrill.

Heat a frying pan, add a little oil. Add livers & seal, add shallots and sliced garlic, cook 2 min.

Deglaze with sherryand add mustard. When sherry has evaporated add veal jus.

Finish with chopped Parsley.

Rub the cooked bread with the remaining clove of garlic.

Serve livers over the bread with rocket.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
Chicken livers

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Subscribe to Important NotificationsKeep up to date with market closures, special events and changes to access

Subscribe to receive important notifications about the Market straight to your inbox. We'll keep you updated about market closures, special events and any change to access.

Christmas at the Market. 24th December 7am – 11am

Read More