1/2 oz (15 g) butter
1 tbsp olive oil
1 clove garlic, peeled and crushed
8 oz (225 g) chicken livers, trimmed
1 onion, finely chopped
2 rashers streaky bacon, chopped
1 x (14 oz/397 g) can tomatoes, sieved
2 oz (50 g) button mushrooms, sliced
1 tsp dried oregano
1 tbsp olive oil
1 clove garlic, peeled and crushed
8 oz (225 g) chicken livers, trimmed
1 onion, finely chopped
2 rashers streaky bacon, chopped
1 x (14 oz/397 g) can tomatoes, sieved
2 oz (50 g) button mushrooms, sliced
1 tsp dried oregano
method
1. Heat the butter and oil in a medium saucepan, add the garlic and chicken livers and fry, stirring, until the livers are browned and sealed, but still pink inside.
2. Remove with a slotted spoon and set aside. Add the onion and bacon and cook until the onion is soft.
3. Add the tomatoes, mushrooms and oregano and simmer for 20 - 30 minutes.
4. Chop the chicken livers roughly and return to the pan.
5. Season to taste and heat through gently for 5 minutes.
2. Remove with a slotted spoon and set aside. Add the onion and bacon and cook until the onion is soft.
3. Add the tomatoes, mushrooms and oregano and simmer for 20 - 30 minutes.
4. Chop the chicken livers roughly and return to the pan.
5. Season to taste and heat through gently for 5 minutes.
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