Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding
Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken liver, chorizo, sweated red onion with black pudding. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding. Wash the chicken livers, get rid of the fat if it has and cut them to half. You can add the crushed black pepper, the wine and the majorams.

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To begin with this recipe, we must prepare a few components. You can cook chicken liver, chorizo, sweated red onion with black pudding using 7 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding:
  1. Take 380 g chicken livers
  2. Make ready 50-70 g chorizo cut into 1 cm size pieces
  3. Get 2 medium size red onion chopped
  4. Make ready 50 g black pudding cut into 1 cm size pieces
  5. Prepare olive oil
  6. Take salt and pepper for seasoning
  7. Get 125 ml px sherry

Served with mashed parsnips discover this filling staple. This liver and onion recipe is really tasty and served with mashed parsnip - an absolute native of the English terrain. For the onion pickle, put the onion, lemon juice and salt in a bowl and combine gently with your hands. For the burgers, blitz the chorizo in a food processor until smooth.

Steps to make Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding:
  1. Preheat oven to 120 degrees. Leave livers to one side to bring up to room temperature.
  2. Heat a little olive oil in a deep frying pan, cook chorizo over a medium heat. You want to get the fat out of the chorizo without burning it. Turn the chorizo often.
  3. When chorizo is ready set aside in a bowl and put in the oven keeping the oil in the pan for the onions.
  4. Add onions to pan and cook over a low-medium heat until soft.
  5. When onions are soft add to chorizo bowl and return to oven, keep oil in pan for the black pudding.
  6. Add black pudding to pan and cook over a medium heat for about 3 mins. You are looking for a slight crisp on the black pudding. When ready add to the chorizo and onion bowl and return to oven keeping any oil left over.
  7. Now add oil to pan if needed. Shouldn't need more than a tbsp or two. This needs to be hot so turn up the heat to high. While you are waiting for it to heat up cut a couple of slithers from a liver. This is for checking if the oil is ready.
  8. Gently put a slither of liver into the pan. If it sizzles it's ready. Put livers into pan and season with salt and pepper. Cook for 3-4 mins each side. When ready leave on a plate to rest and remove the chorizo bowl from oven.
  9. IMPORTANT. Turn pan to low heat.
  10. While everything is resting add the sherry to the pan. Let it reduce. It soaks and reduces all the previous ingredients making a loose paste. Should take 2 mins.
  11. Ready to serve now. I put my sauce/paste first on the plate then crumble the black pudding. Chicken livers next (sliced or whole) and the chorizo and onion on the top.
  12. Enjoy with wine. Any wine.

Transfer to a mixing bowl and combine with the chicken mince and fennel seeds. To make the red-onion salad, all you do is heat the oil in a medium-sized saucepan, add the After that, add the vinegar, mustard and some salt and freshly milled black pepper, and give everything Then spoon the onions into a serving bowl and cool until needed. Don't forget to remove the chicken. Brown chicken eggs in the egg tray,fresh raw chicken eggs in package for sale in supermarket Meat in food store. Woman choosing packed fresh chicken meat in supermarket Fresh chicken meat with spices on a grill pan, black stone grunge background.

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