WHEN I OPENED OUR NEW BAR NEXT DOOR TO OUR RESTAURANT, I WAS SCRATCHING MY HEAD OVER HOW TO SHARE MY LOVE OF FOOD COOKED OVER COALS IN A BAR ENVIRONMENT. I WAS LOOKING FOR A LITTLE CHARCOAL BOX AND COULDN’T FIND ONE TO SUIT. MY DAD, A RETIRED BOILERMAKER WHO HAS NEVER REALLY PUT DOWN HIS TOOLBOX, CAME INTO THE BAR AND QUIETLY MEASURED UP THE STOVE. HE RETURNED A FEW DAYS LATER WITH A GREAT LITTLE STEEL FIRE-BOX HE’D WELDED IN HIS SHED. I PUT THE STEEL BOX, FULL OF CHARCOAL, OVER A GAS BURNER, AND ONCE IT’S ALIGHT IT GOES ALL NIGHT. ONE OF THE FIRST DISHES WE COOKED OVER IT WERE THESE TASTY LITTLE GRILLED CHICKEN LIVERS, MARINATED IN OIL AND SEASONED WITH CUMIN AND JUNIPER.
Put the chicken livers, cumin, juniper and olive oil in a bowl and mix together well. Cover and refrigerate overnight.
Heat your coals to a temperature where you can only hold your hand
Dress with a good sprinkle of sea salt flakes and leave until the skewers have cooled enough to touch. Enjoy with a glass of fino sherry.
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