200g whole shallots, unpeeled
8 cloves garlic, squashed using the back of a knife
Drizzle of NOMU Extra Virgin Olive Oil
Drizzle of balsamic vinegar
100ml white wine
NOMU Sea Salt and NOMU Black Pepper
250 g free range chicken livers
1 tbsp NOMU Peri-Peri Rub
30g butter
A glug of brandy
4 slices griddled ciabatta, brushed with olive oil and garlic
200g fresh watercress leaves
Preheat the oven to 180˚C.
Place the unpeeled shallots, garlic, olive oil, balsamic vinegar and wine in a shallow oven tray. Season with salt and pepper, cover with tin foil and cook in the oven for 45 minutes. Remove the foil and cook for a further 15 minutes or until the shallots are completely soft and caramelized, then carefully peel away the skins.
Rub the chicken livers with the NOMU Peri-Peri Rub and a drizzle of Olive Oil. Heat some olive oil and butter in a smoking hot pan and sear the chicken livers until nicely browned on all sides but still pink on the inside. Add a good glug of brandy to the hot pan and flambé the livers, shaking the pan continuously until all the alcohol has burned out. Add the roasted shallots and garlic to the chicken livers to combine the flavours and heat through.
Serve the chicken livers, shallots and garlic on the griddled ciabatta, with an extra drizzle of sauce from the pan. Serve with fresh watercress on the side.
200g whole shallots, unpeeled
8 cloves garlic, squashed using the back of a knife
Drizzle of NOMU Extra Virgin Olive Oil
Drizzle of balsamic vinegar
100ml white wine
NOMU Sea Salt and NOMU Black Pepper
250 g free range chicken livers
1 tbsp NOMU Peri-Peri Rub
30g butter
A glug of brandy
4 slices griddled ciabatta, brushed with olive oil and garlic
200g fresh watercress leaves
Preheat the oven to 180˚C.
Place the unpeeled shallots, garlic, olive oil, balsamic vinegar and wine in a shallow oven tray. Season with salt and pepper, cover with tin foil and cook in the oven for 45 minutes. Remove the foil and cook for a further 15 minutes or until the shallots are completely soft and caramelized, then carefully peel away the skins.
Rub the chicken livers with the NOMU Peri-Peri Rub and a drizzle of Olive Oil. Heat some olive oil and butter in a smoking hot pan and sear the chicken livers until nicely browned on all sides but still pink on the inside. Add a good glug of brandy to the hot pan and flambé the livers, shaking the pan continuously until all the alcohol has burned out. Add the roasted shallots and garlic to the chicken livers to combine the flavours and heat through.
Serve the chicken livers, shallots and garlic on the griddled ciabatta, with an extra drizzle of sauce from the pan. Serve with fresh watercress on the side.
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