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

  • medium
  • 2
  • 60 minutes
Not yet rated

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.

First published in 2015




Chicken livers

Potato rosti

Spinach and beetroot


  • Food processor or blender


For the sautéed chicken livers, roll the livers in flour seasoned with salt and freshly ground black pepper, and shake off the excess
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
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.
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
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
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
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
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
First published in 2015

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.

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