Warm Autumn Salad of Chicken Livers and Chorizo
Photography by Photography by Simon Devitt.
Serves: 6
INGREDIENTS
Chicken Livers and Chorizo
1 tablespoon olive oil
2 chorizo sausages, sliced thinly
750 grams fresh chicken livers, trimmed and halved
sherry vinegar
sugar
Salad
12 small vine ripened tomatoes
2 tablespoons olive oil
1 tablespoon sherry vinegar
sea salt and freshly ground pepper
2 bunches rocket
To serve
sliced, grilled bread, such a ciabatta
chopped flat leaf parsley
METHOD
Heat the oil in a large fry pan and fry the chorizo until golden. Using a slotted spoon transfer the chorizo to a plate. Add a little more oil if necessary, and fry the chicken livers until nicely browned but still just pink in the centre. Do not overcook. Transfer to the plate with the chorizo. De-glaze the pan with a splash of sherry vinegar, water and sugar to taste. Pour over the chorizo and livers. Season.
Salad: Preheat the oven to 200ºC and roast the tomatoes until the skins have blistered. Make a vinaigrette with the olive oil and sherry vinegar. Season. Lightly coat the rocket.
To serve: Place the toasted bread in the centre of each plate. Arrange the rocket around the outside and dot with the tomatoes. Divide the livers and chorizo between each plate and pile onto the bread, drizzling with the pan juices. Sprinkle with chopped flat leaf parsley. Serves 6
Wine Match: Mas de Lafitte Joris Madiran 2001 Under $20
Harvested manually from a parcel of vines varying between 12 to 50 years old, this is an elegant and well-balanced wine from the South of France with spicy rich characters that match well with this dish.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!