Thursday, October 15, 2009

#196 Mange Tout Salad with Chicken Liver and Bacon

The starter to the dinner party. The problem with dinner parties is that unless you’re careful, you end up stressed out in the kitchen cooking away and not seeing or speaking to anyone. This warm salad seemed just the job, as long as everything was prepped beforehand; it takes only minutes to make. This recipe looked simple and very tasty indeed – anything with chicken livers and fried bread always gets my vote. I also like that in this recipe appears in the Vegetables chapter of the book!

FYI: although liver is both delicious and cheap – be warned of potential poisoning through an overdose of vitamin A. However, this only really applies to polar bear, seal and husky liver. But you have been warned, so don’t come crying to me when you’ve got serious hypervitaminosis.


This recipe serves four to six people:

Briefly boil 12 ounces of mange tout in salted water; just two minutes will do it. Don’t put a lid on (the same goes for any green vegetable) as it keeps them crisp and gives them a vibrant green colour. Drain them and keep them warm in a bowl in a low oven. Now cut six rashers of streaky bacon into strips and fry them in a little sunflower oil until crisp, remove, drain, add more oil, then fry 24 (ish; let’s no get too pernickety) bread cubes in the oil. When golden brown, drain and keep them and the bacon warm. Make a simple vinaigrette from some sunflower or hazelnut oil and some white wine vinegar. Use a ratio you prefer, though Griggers suggests 3:2 oil to vinegar. Stir this into the mange tout. Now fry the chicken livers: you need six – cube them and remove any gristly bits and gall bladders should there be any. Fry them quickly and briefly – they should be a little bit pink inside. Remove them from the heat. Carefully stir in the bacon and liver and serve straight away.

#196 Mange Tout Salad with Chicken Liver and Bacon. This was delicious. The salty and fatty bacon and rich metallic liver were perfectly balanced with the bland and sweet mange tout. The crispy croutons add extra textures too. I really love these simple recipes in the book (you’re not always sure which ones they are going to be). Minimum effort, maximum reward. Brilliant stuff 8.5/10

4 comments:

SgtSkepper said...

Oh man this was some good shizzle yo. I shall definitely be making this one myself. The liver was lovely and soft and worked really well with the bacon. Add to that the freshness of some mange tout and it was excellent! I vote 9/10.

Anthea said...

I'm sure I already commented on this once already, but I'll do it again.
This was excellent - I loved the sweetness of the peas with the sharp dressing & the salty bacon. The liver & croutons added loads of different texture too. Would make this myself, definitely. 8.5/10
XX

Anonymous said...

DELISH!! Chicken livers have been a revelation to me in my role as a Grigson taster and this is another recipe which really impressed. The flavour and texture combinations here were sublime. 9/10
C x

Alex said...

The best! Mange tout, liver, bacon. Why have I not done this before?! Imagine it only took a minute to make too. 9/10