Chicken livers with raisins and pinenuts in dessert wine
Pack of chicken livers
Handful of raisins or sultanas
Slosh of dessert wine (I used some leftover Tokaij but you could use anything – Vin Santo, even sherry)
Some good bread, rubbed with a garlic clove and a little olive oil
Green salad to serve
Get your griddle pan on the heat. Pour a little boiling water over your raisins. Crumble a stock cube over the soaking raisins, stir and set to one side.
Then trim the chicken livers of any weird-looking or green-ish bits. Melt a little butter in a frying pan with a glug of olive oil. Throw in the livers and brown them on a high heat for a couple of minutes. Then slosh in your wine – allow it to bubble up and deglaze the pan a little and then add in your raisins and stock and reduce for a couple of minutes.
Slice the bread thickly, rub with a garlic clove and drizzle with olive oil. Griddle the bread on both sides. When the chicken liver sauce is a little thicker, add in the pinenuts then pour the livers and a big spoonful of the raisin and pinenut sauce onto the toasted bread. Serve with a green salad.
Incidentally I made a salad dressing for our green leaves with a glug of olive oil, a splash of white wine vinegar, a teaspoon of creme fraiche and about the same of dijon mustard. It made a nice sharp contrast to the rich, sweet chicken livers. Just so you know!