Chicken Livers with a Sweet Spinach and Bacon Salad


Preparation info

  • Serves


    as a Starter
    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

The mincemeat is the kind we use for Christmas mince pies. Once puréed with the walnut oil, the spicy fruit flavour contrasts well with the peppery livers.


  • 1 heaped tablespoon mincemeat
  • 4 tablespoons walnut oil
  • 8-12


  • Put the mincemeat, walnut oil and 4 tablespoons water into a food processor or blender and blitz to a smooth sauce consistency, with dots of black raisin still visible. Trim the chicken livers and place them on kitchen paper to dry.
  • Preheat the grill. Lay the bacon rashe