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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how 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 bit tasty. This is gonna smell and look delicious.

Classic, Elegant & Sophisticated Or High Street Trendy: Find Your Style! Great recipe for Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding. Toss the liver in the seasoned flour. Boil the kettle and get the pasta cooking per pack instructions.

Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Make ready 380 g chicken livers
  2. Take 50-70 g chorizo cut into 1 cm size pieces
  3. Make ready 2 medium size red onion chopped
  4. Prepare 50 g black pudding cut into 1 cm size pieces
  5. Get olive oil
  6. Take salt and pepper for seasoning
  7. Make ready 125 ml px sherry

This super-simple recipe with melted cheese and crisp black pudding makes a good brunch or supper and is a. Chicken Liver & Pistachio Pâté served with red onion chutney and tomato rosemary focaccia Beetroot & Ribblesdale Goats Cheese Stack marinated in sweet chilli oil Roast Tomato & Red Pepper Soup served with basil croutons and crusty roll Duo of Melon served with a seasonal fruit compote and lemon sorbet ~~~~ Traditional Roast Beef served with Yorkshire pudding and a horseradish & red wine jus. Add the chicken livers and sauté them together until the onion gets translucent. Add salt and pepper, some thyme, marjoram and a glass of white wine.

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.

Add the chicken livers and sauté them together until the onion gets translucent. Add salt and pepper, some thyme, marjoram and a glass of white wine. Cover the skillet and let the liver cook on medium-low heat until the liver is done and the liquid in the pan is almost evaporated. Campbells of Linlithgow black pudding, pea puree.

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