Chicken Liver Recipe, Potato, Spinach & Beetroot

by Galton Blackiston
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2
60 minutes

Ingredients

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

Method

1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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
9
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
10
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