Chicken Livers and Chorizo
1 tablespoon olive oil
2 chorizo sausages, sliced thinly
750 grams fresh chicken livers, trimmed and halved
12 small vine ripened tomatoes
2 tablespoons olive oil
1 tablespoon sherry vinegar
sea salt and freshly ground pepper
2 bunches rocket
sliced, grilled bread, such a ciabatta
chopped flat leaf parsley
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.