Chicken Liver gratin


Chicken Liver gratin
Serves: 4
  • 400g fresh chicken livers
  • 1tbsp vegetable oil
  • 2 shallots, chopped
  • 2 tbsp chopped flat leaf parsley
  • 1 tbsp butter
  • 220ml double cream
  • 160g cooked basmati rice (about 65g raw)
  • grated zest of 1 lemon
  • 3 tbsp grated Gruyère cheese
  • 2 egg yolks
  • 3tbsp grated Parmesan cheese
  • Salt and freshly ground black pepper
  1. Trim the livers of any sinew and green bits.
  2. Season them with salt and pepper.
  3. Heat the oil in a frying pan.
  4. Add the livers and sear them over a high heat, then add the chopped shallots, parsley and butter.
  5. Cook briefly, then remove the pan from the heat while the livers are still slightly under cooked and moist.
  6. Divide the contents of the pan between four individual gratin dishes or tip everything into one big dish.
  7. Preheat the oven to 220C/Gas 7 and heat up your grill.
  8. Pour the cream into a small saucepan and bring it to the boil.
  9. Add the rice and the lemon zest and simmer for 4–5 mins, then season.
  10. Take the saucepan off the heat and mix in the Gruyère and egg yolks.
  11. Pour the cream mixture on to the livers and sprinkle over the Parmesan.
  12. Put the gratin in the hot oven for 5 mins, then finish it under a grill until beautifully golden on top.
  13. Serve at once.


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