Devilled Chicken livers on Toast
250 gms Fresh Free Range Chicken Livers
1 small onion or shallot, finely chopped
1 tablespoon of Worcestershire sauce
2 tablespoons of sweet wine or sherry
Salt and course ground black pepper
Toast of your choice, well buttered. Brown soda bread, Sourdough or Batch are my favourites.
Chopped fresh parsley
First remove any fat and sinew from the livers then cut into bite sized pieces. Soak the livers in milk for at least 2 hours but ideally overnight. This gets rid of any metallic taste.
Remove from the milk and pat dry.
Melt some butter in a fry pan and sauté the livers until just set, not fully cooked. Remove from the pan and keep to one side.
In the same pan add a little more butter and the chopped onion or shallot. Cook until soft but not coloured.
Sprinkle with chilli flakes or add chopped fresh chillies to reach your level of heat, add a good teaspoon of English Mustard, a tablespoon of Worcestershire sauce and 2 tablespoons of sweet sherry or sweet wine.
Mix together then add fresh cream to make the sauce. Simmer to allow sauce to reduce and thicken slightly.
Season with salt and ground black pepper to taste.
When to your taste add the livers back into the sauce and simmer very gently for a couple of minutes to re heat and finish cooking the livers. Don’t let the livers overcook or they will go tough and gritty.
Toast and butter 2 slices of bread of your choice, put on a plate and spoon the livers and sauce over the toast.
Finish with a generous sprinkle of chopped fresh parsley.