Chicken Liver Recipe, Potato, Spinach & Beetroot

Sautéed chicken liver on potato rosti, spinach, young beetroot and bacon

Main
medium
2
60 minutes

PT1H

This chicken liver recipe creates an exceptionally flavourful meal. Chicken liver can be quite rich, so the trick is to balance the flavour and texture. Here, Galton Blackiston serves the livers with crunchy potato rosti, earthy beetroot and salty bacon. The wilted spinach also adds a delicious touch.

Discover more:

Share recipe

Related recipes

Chicken liver parfait, pickled watermelon rind and herbs

Sally Abé

Chicken livers pressed with dukkah

Greg Malouf

Chicken liver parfait with smoked bacon

James Sommerin

Shallot tarte Tatins with chicken liver

Bruno Loubet

Crostini neri – chicken liver crostini

Giulia Scarpaleggia

Ingredients

save recipe

recipe saved

print recipe

shopping List

Metric

Imperial

Chicken livers

150g of chicken livers
4 tbsp of plain flour
25g of butter
salt
black pepper

Potato rosti

1 large floury potato, peeled and grated
15g of butter, diced
2 tbsp of olive oil
salt
black pepper

Spinach and beetroot

6 young beetroots
40g of butter
1 tbsp of milk
2 tsp balsamic vinegar
2 smoked streaky bacon slices, chopped
1 garlic clove, finely chopped
125g of baby spinach leaves
1/2 lemon, juiced
1 tbsp of olive oil
salt
black pepper

save recipe

recipe saved

print recipe

shopping List

Food processor or blender

Method

save recipe

recipe saved

print method

For the sautéed chicken livers, roll the livers in flour seasoned with salt and freshly ground black pepper, and shake off the excess

150g of chicken livers
4 tbsp of plain flour
salt
black pepper

Melt the butter in a frying pan and when it begins to foam, add the chicken livers and fry for 30 seconds on each side. Remove from the pan and keep warm

25g of butter

For the potato rosti, place the grated potato into a clean tea towel and twist to squeeze out the excess moisture. Heat the olive oil in a small frying pan, and add the grated potato. Flatten the potato to fill the frying pan evenly, season and fry over a medium heat for 3-4 minutes.

1 large floury potato
2 tbsp of olive oil
salt
black pepper

Feed little pieces of butter down the edges of the rosti and fry for one minute, turn over and fry for 3-4 minutes on the other side. Remove from the heat and drain on kitchen paper

15g of butter

For the spinach and young beetroot, place the beetroot into a pan of boiling salted water with 15g of the butter and cook until tender. Drain and refresh in iced water

6 young beetroots
15g of butter
salt

Place three of the beetroots into a mini food processor, add the milk and blend to a smooth consistency. Add more milk if the mixture is too thick

1 tbsp of milk

Melt the butter in a frying pan, quarter the rest of the beetroot and then fry in the melted butter for five minutes over a high heat. Add the balsamic vinegar and sauté for one minute. Remove from the pan and keep warm

2 tsp balsamic vinegar
25g of butter

In a separate frying pan, add the bacon and fry until crisp. Remove from the heat and place on kitchen paper to drain off excess fat

2 smoked streaky bacon slices

Heat the olive oil in the same frying pan, add the garlic and fry for one minute, add the spinach and stir until wilted. Add a squeeze of lemon juice and season with salt and freshly ground black pepper

1 tbsp of olive oil
1 garlic clove
125g of baby spinach leaves
1/2 lemon
salt
black pepper

Place the potato rosti in the middle of a serving plate, place the wilted spinach on top and then the bacon. Spoon the puréed beetroot round the edge of the plate, top with the sautéed beetroot and then place the chicken livers on top

Discover more:

Share recipe

Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.