Mushrooms, red onion and chicken livers are stir fried in sherry and flavoured with redcurrant jelly in this delicious recipe. Serve spooned on top of warmed ciabatta with a sprinkle of freshly chopped parsley.
- 400g chicken livers, stringy bits removed
- 200g chestnut mushrooms
- 200g button mushrooms
- 1 red onion
- 2 garlic cloves
- 75ml sherry
- 2 tbsp. redcurrant jelly
- 2 tbsp. oil
- Salt and pepper
Thinly slice the red onion and garlic cloves. Slice the mushrooms.
Heat oil in a heavy frying pan. Add the mushrooms and cook until caramelised, then add the livers and stir fry for 2-3 minutes or until browned on the outside. Add the mushrooms and continue cooking for 2-3 minutes.
Add the garlic, sherry and redcurrant jelly. Cover and simmer for 2-3 minutes or until the sauce has thickened slightly and the livers are cooked and still pink in the middle. Season to taste.