Recipe: Yummy Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding

Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding. Wash the chicken livers, get rid of the fat if it has and cut them to half. I have never made Chicken Livers before with a gravy consistency and was a bit apprehensive. Very pleasantly surprised with the flavor and tenderness of the dish.

To make the red-onion salad, all you do is heat the oil in a medium-sized saucepan, add the After that, add the vinegar, mustard and some salt and freshly milled black pepper, and give everything Then spoon the onions into a serving bowl and cool until needed. Don't forget to remove the chicken. Photo "Chicken liver and chorizo open sandwich" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. You can cook Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding using 7 ingredients and 12 steps. Here is how you cook it.

Ingredients of Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding

1. Prepare 380 g of chicken livers.
2. Prepare 50-70 g of chorizo cut into 1 cm size pieces.
3. It's 2 of medium size red onion chopped.
4. Prepare 50 g of black pudding cut into 1 cm size pieces.
5. Prepare of olive oil.
6. It's of salt and pepper for seasoning.
7. Prepare 125 ml of px sherry.

There was the black pudding for breakfast, the fishcakes, the fish stew, the dumplings, the meatballs and the liver and onions. All of these lovely foodie Chop any sinew off the chicken livers and place them into the Instant Pot with the olive oil and the garlic. Turn the Instant Pot on via the sauté setting. Add the allspice, basil and the chicken livers and brown lightly.

Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding instructions

1. Preheat oven to 120 degrees. Leave livers to one side to bring up to room temperature..
2. Heat a little olive oil in a deep frying pan, cook chorizo over a medium heat. You want to get the fat out of the chorizo without burning it. Turn the chorizo often..
3. When chorizo is ready set aside in a bowl and put in the oven keeping the oil in the pan for the onions..
4. Add onions to pan and cook over a low-medium heat until soft..
5. When onions are soft add to chorizo bowl and return to oven, keep oil in pan for the black pudding..
6. Add black pudding to pan and cook over a medium heat for about 3 mins. You are looking for a slight crisp on the black pudding. When ready add to the chorizo and onion bowl and return to oven keeping any oil left over..
7. Now add oil to pan if needed. Shouldn't need more than a tbsp or two. This needs to be hot so turn up the heat to high. While you are waiting for it to heat up cut a couple of slithers from a liver. This is for checking if the oil is ready..
8. Gently put a slither of liver into the pan. If it sizzles it's ready. Put livers into pan and season with salt and pepper. Cook for 3-4 mins each side. When ready leave on a plate to rest and remove the chorizo bowl from oven..
9. IMPORTANT. Turn pan to low heat..
10. While everything is resting add the sherry to the pan. Let it reduce. It soaks and reduces all the previous ingredients making a loose paste. Should take 2 mins..
11. Ready to serve now. I put my sauce/paste first on the plate then crumble the black pudding. Chicken livers next (sliced or whole) and the chorizo and onion on the top..
12. Enjoy with wine. Any wine..

Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Clean the livers by removing any connective tissue and cut them in half. Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally.