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Sautéed Chicken Livers with Watercress and Radish Salad

By Kylie Kwong, Sky Taste
My notes: I halved the recipe and had it as a supper dish for one & used cognac instead of brandy. I mis-read the recipe & cooked the livers (in one go) together with the brandy and vinegar & it was perfect. Kylie recommends serving the livers rather pink, my livers were cooked through but still soft. I also used normal shallots, cut in half, I'll blanch them first next time as they were still quite strong tasting.
Serve as a starter for 4-6

500g (1lb) organic chicken livers
2 tbsp olive oil
44 golden shallots, peeled and crushed
1 tsp sea salt
2 tbsp white sugar
1 tbsp water
90g (3oz) French butter
1/2 cup brandy
1/2 cup sherry vinegar
1/2 tsp sea salt, extra
Pinch cracked white pepper
Toasted sourdough bread, to serve

For the watercress and radish salad:
1 1/3 cups watercress sprigs
1/3 cup finely sliced red radishes
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1/2 tsp sea salt

1. Trim and wash chicken livers, pat dry with kitchen paper and set aside.

2. Heat oil in a heavy-based frying pan, add shallots and salt and stir over high heat for 1 minute. Add sugar and cook, stirring, for about 2 minutes, or until shallots are lightly browned. Reduce heat, add water and simmer for 1 minute to caramelise shallots further. Remove shallots from the pan with a slotted spoon and set aside.

3. Add half the butter to pan and simmer until melted and bubbling then add half the chicken livers. Fry over high heat very briefly on both sides, so they are lightly browned but still pink in the middle (it is better to undercook the livers at this point). Remove from pan and cover with foil. Repeat with the other half of the butter and chicken livers.

4. Add brandy and vinegar to pan juices and simmer for about 5 minutes, or until liquid is reduced by half. Return chicken livers to the pan, along with the extra salt and the caramelised shallots, and stir over high heat for 30 seconds, or until just heated through.

5. Combine salad ingredients in a bowl and toss gently.

6. To serve, arrange the sautéed livers on a platter and top with the salad. Sprinkle with pepper and serve with toasted sourdough bread.