Jeremy Lee’s Griddled Chicken Livers, Bacon and Sage
These are as pleasing as they are simple.
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
3
MINUTES
Ingredients
150g (5oz) freshest chicken livers
12 rashers of streaky smoked bacon
24 sage leaves
2 soup spoons of olive oil
1/2 teaspoon red wine vinegar
Method
Trim the livers of all and any trace of gall, easily recognised by its green colour. Cut the rashers of bacon in half. Lay these flat on a chopping board or baking tray.
Lay a small sage leaf on each piece. Lay a piece of liver on top of each leaf.
Thread a skewer securely through the bacon, liver and sage. Cover and refrigerate until required. Place a skillet or griddle on a high heat.
When ready to cook, have a dish beside you. Lay the skewers on the skillet or grill, season well with a pinch of each of salt and black pepper, then let cook until a fine-sounding sizzle is achieved after a minute or so.
Turn the skewers and cook for a minute or two. Remove to the waiting dish, then mix together the oil and vinegar and lightly brush the meat. Serve swiftly.
