INGREDIENTS
For the chicken livers:
- 500 g fresh chicken livers, cleaned
- 15 ml (1 tablespoon) Clover Olive Pride Extra Virgin Olive Oil
- 1 large onion, finely chopped
- 3 (1 1/2 tablespoons) garlic cloves, crushed
- 1 teaspoon dried oregano
- 1 teaspoon ground smoked paprika
- 1 teaspoon ground cayenne pepper
- 400 g (1 can) chopped tomatoes
- 1/2 tablespoon sugar
- 5 ml (1 teaspoon) apple cider vinegar
- salt and black pepper, to taste
For the cheesy toasties:
- 4 slices ciabatta
- 1 tablespoon wholegrain mustard
- 2 tablespoons Clover Classic Mayonnaise, Strong
- 80 g (1/2 cup) Clover Mature Cheddar, grated
- 80 g (1/2 cup) mozzarella, grated
- 1 tablespoon butter
- salt and black pepper, to taste
Method
For the chicken livers:
- Heat the oil in a pot and fry chicken livers on each side until browned. Remove from the pot and set aside.
- In the same pot, add another splash of olive oil and cook the onions until translucent, scraping of any remaining bits of chicken livers from the bottom (this adds plenty of flavour!).
- Turn up the heat and add the garlic, herbs and spices and cook until fragrant (a minute or two).
- Add the can of tomatoes, sugar and vinegar.
- Cook for 15 – 20 minutes, stirring occasionally, until slightly thickened.
- Add the livers and bring to a boil, then simmer for a further 5 minutes.
- Season to taste with salt and black pepper.
For the cheesy toasties:
- Preheat the oven grill to hot.
- Combine the mustard and mayonnaise in a bowl, season well with salt and black pepper, then spread evenly onto the ciabatta slices.
- Place the ciabatta slices on a baking tray.
- Toss the grated cheeses together and divide between the slices of bread.
- Grill until the cheese starts to bubble.
- Serve immediately with the hot chicken livers.
TIP:
- You can make a vegetarian version of this meal by substituting the chicken livers with vegetables.
CLOVER INGREDIENTS USED IN THIS RECIPE
