Corn salad with chicken liver in balsamico

Profile#

This is one of my self invented recipes. Many people don’t like liver, but for those who like it it’s a nice alternative to the usual preparation.
You can use the same sauce (a glass of each balsamico, red wine and water) also for steaks. Refer to this recipe: Steaks with mushrooms in balsamico.

Ingredients#

• Chicken liver (or if you can’t get it, turkey liver), 200g per person
• 1-2 onions sliced in rings
• Garlic
• Flour
• Half a glass of balsamico
• 1 -1,5 teaspoon of sugar
• Olive oil
• Baguette

Let’s go#

Prepare the corn salad using your preferred dressing. A good dressing for this is olive oil, balsamic and a bit of mustard.

Chicken or turkey liver and some flour. Add only pepper to the liver, if you need salt you can add it later. If you use turkey liver (like I am using here) cut it in smaller pieces.

Cut the onion in rings and the garlic in slices. Prepare olive oil and half a glass of balsamic. Later you will need the same amount of water.

Turn over the peppered liver pieces in flour.

Pan fry the onions not too hot. Use olive oil if possible.

Right before the onions are ready add the garlic. Reduce the temperature and steam for 2 minutes. Remove everything from the pan and increase the temperature again.

Fry the liver in portions but do not overheat it, otherwise it will ‘explode’. The frying takes 6-8 minutes per frying pan. The liver need not be completely through. Remove finished pieces (thinner pieces first) and place separately on the onions.

Once you are finished with the liver add 1 to 1.5 teaspoons of sugar and caramelise it in the hot pan.

Add the onions and the garlic again and stir. Now add the Balsamico It will steam a lot but cook in slightly for 1-2 minutes to dissolve the frying set. Add the same amount of water and stir.

Finally add the liver and cook slightly for roughly 6 minutes. You may have to add some more water.

The liver is the topping for the salad and you are ready.