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

by Galton Blackiston
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Ingredients

Fresh Meat

  • 150g of chicken livers
  • 2 smoked streaky bacon slices, chopped

Store Cupboard

  • 4 tbsp of plain flour
  • salt
  • black pepper
  • salt
  • black pepper
  • salt
  • black pepper

Dairy

  • 25g of butter
  • 15g of butter, diced
  • 40g of butter
  • 1 tbsp of milk

Fruit & Vegetables

  • 1 large floury potato, peeled and grated
  • 6 young beetroots
  • 1 garlic clove, finely chopped
  • 1/2 lemon, juiced

Oils & Vinegars

  • 2 tbsp of olive oil
  • 2 tsp balsamic vinegar
  • 1 tbsp of olive oil

Salad & Fresh Herbs

  • 125g of baby spinach leaves