Chicken livers with Bacon and Onions


250g chicken livers
250gms Dry Cured Bacon Lardons
medium onions, finely sliced.
large handful flatleaf parsley , leaves very roughly chopped.
1 tbsp capers , rinsed and drained, roughly chopped.
2 tbsp Irish rapeseed oil
3 tbsp sherry/apple cider or Balsamic vinegar
1 tbsp plain flour
large pinch cayenne pepper
4 Thick slices of nice bread, such as Sourdough, Brown Soda Bread, White Batch loaf


Pick over the livers, cutting away any fatty bits and sinew, then pat the livers dry. Toss the livers in the flour and cayenne pepper, and season generously with salt and pepper.

Toast the bread (preferably on a griddle but a toaster is fine).  Heat the oil in a frying pan and fry the livers over a really high heat for 4-5 mins until brown and crisp on the outside and cooked, but still a little pink in the middle. Remove the livers from the pan and set aside.

Add a little more oil to the pan and add the lardons, cook for a minute or two then add the sliced onions. Cook until just coloured. Splash in the vinegar and the capers, heat for a minute or two then put the livers back into the pan.

Add the chopped parsley, toss well together then pile high on the well buttered Toast.