- 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
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.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or