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Warm chicken liver salad and little welsh rarebits
15 minutes meals
Servings: 4
  • Rarebites
  • 1 ciabatta loaf
  • 100g Cheddar cheese
  • 4 tbsp fat-free natural yoghurt
  • 2  tsp whole grain mustard
  • 1 tbsp Worcestershire sauce
  • Tabasco
  • Salad
  • 1 small red onion
  • 1/2 a cucumber
  • 1 carrot 1 lemon
  • 2 tbsp extra virgin olive 011
  • 1/2 bunch of fresh fiat-leaf parsley
  • 200g mixed salad leaves
  • 50g alfalfa sprouts balsamic vinegar
  • 10g feta cheese
  • Livers
  • 2 rashers of smoked streaky bacon olive oil
  • 400g chicken livers, cleaned and trimmed
  • 2   Sprigs fresh rosemary
  • 1 tsp marmalade
  • 125ml Marsala
  • 2 tbsp fat-free natural yoghurt
  1. Cut the ciabatta Into 8 thick slices  Put them on a large baking tray and lightly toast under the grill on both Sides   Finely grate the Cheddar into a bowl and mix With the yoghurt, mustard. Worcestershire sauce and a few drips of  Tabasco  Spoon over the toasts and return to the grill on the middle shelf, removing when golden and crisp (keep an eye on them)
  2. Peel the onion, then finely slice in the processor with  the cucumber and carrot   Tip Into a bowl, squeeze over the lemon juice, add the extra Virgin olive oil and season with salt and pepper, then tear over the top  leafy half of the parsley   Tum the heat under the frying pan up to high, then slice the bacon and put into the pan with 1 tablespoon of olive oil. the chicken livers and rosemary leaves  Toss regularly for 3 minutes. season With salt and pepper, add the marmalade and Marsala, carefully light with a match (If you want), let  the flames subside, and cook until sticky. then remove from the heat and marble in the yoghurt
  3. Toss the salad leaves and alfalfa sprouts With the dressed sliced veg, drizzle With balsamic and spread over a large planer   Crumble over the feta and arrange the 'rarebits' around the edge    Serve With the pan of chicken livers on the Side