Chicken livers, quinoa, roast fennel, hazelnuts, mushroom purée and tarragon crème fraîche

Name: Chicken livers, quinoa, roast fennel, hazelnuts, mushroom purée and tarragon crème fraîche
Yield: For 4 as a main course or 6 as a starter
Ingredients: 8 sage leaves, shredded; 1 tbsp olive oil; 2 heads fennel, trimmed and thinly sliced lengthways; 2 garlic cloves, thinly sliced; 60 g (2¼ oz./¼ cup) butter; 1 tsp finely grated or chopped ginger; 100 g (3½ oz./generous ½ cup) quinoa, cooked and drained (see Aubergine, quinoa, gem lettuce, tomato and pistachio); 100 g (3½ oz./generous ½ cup) quinoa, cooked and drained (see Aubergine, quinoa, gem lettuce, tomato and pistachio); 150 g (5½ oz./⅔ cup) crème fraîche (thick sour cream); 1 tbsp tarragon leaves; 150 g (5½ oz.) open-cap mushrooms, thinly sliced; 150 g (5½ oz./⅔ cup) crème fraîche (thick sour cream); ½ red onion (or 2 shallots), thinly sliced; ½ red onion (or 2 shallots), thinly sliced; 1 tbsp balsamic, sherry or red wine vinegar; 500 g (1 lb. 2 oz.) chicken livers, cleaned of sinews and veins; 1 tbsp balsamic, sherry or red wine vinegar; 1 tbsp balsamic, sherry or red wine vinegar; 60 g (2¼ oz./generous ⅓ cup) hazelnuts, toasted, skinned and coarsely chopped

Preparation info

For
4
as a main course as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

One of the great classic salads is the combination of warm chicken livers and baby spinach tossed with croutons and mustard vinaigrette. This dish is inspired by that classic and I really enjoyed creating it. If you’re not a fan of offal, think of this as a sort of warm pâté!

Ingredients

2 heads fennel, trimmed and thinly sliced lengthways
2 garlic cloves, thinly sliced
8 sage leave

Starter
Main course
Gluten-free

Method

Preheat the oven to 190°C (375°C/Gas mark 5).

Place the fennel, garlic, sage and olive oil in a roasting dish and toss together. Roast for 30 minutes