Chicken livers, jamón with Pedro Ximénez & butter lettuce salad
Salade de foies de volaille, jamón, laitue, vignaire Pedro Ximénez
Ingredients
400 g chicken livers, cleaned 1 cup milk 3 tablespoons flour 2 teaspoons smoked paprika 1 teaspoon ground cumin salt freshly cracked black pepper 12 slices jamón serrano 4 tablespoons olive oil 6 thyme sprigs 200 ml Pedro Ximénez sherry 60 g butter 1 butter lettuce, washed House dressing (page 198) crusty baguette
Method
Soak the chicken livers in the milk for as long as you can - up to 5 hours. Drain the livers and pat dry with paper towel. In a shallow bowl, mix the flour, paprika, cumin, salt and pepper, then dust the chicken livers in the mixture. Roughly slice the jamón, then fry it in the olive oil in a frying pan over medium heat for 2 minutes. Remove from the pan, cover and keep warm. Retain the oil in the pan. Add the chicken livers to the same frying pan and seal for about a minute on each side - longer if you do not like them pink. Remove the livers from the pan and keep warm with the jamón. Place the thyme in the pan, then carefully add the sherry - this will probably flame up, so tilt the pan away from you and stand back a little. Reduce the sherry by about two-thirds, then remove the pan from the heat and stir in the butter to make a glaze. Finally, add the jamón and livers back into the glaze. Toss the lettuce in the house dressing and serve with the livers, along with some crusty baguette.
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