{"id":725,"date":"2018-03-04T12:08:10","date_gmt":"2018-03-04T12:08:10","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=725"},"modified":"2024-12-07T15:54:11","modified_gmt":"2024-12-07T15:54:11","slug":"chicken-livers-de-mike","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=725","title":{"rendered":"Chicken Livers de Mike"},"content":{"rendered":"

This is work-in-progress. There was a restaurant in Jal\u00f3n, Spain, whose chef, Mike, was sadly lost to cancer. He made stunning hamburgers, mincing his own steak, and also a very popular dish of chicken livers which he served either on salad or on noodles. There was supposedly a secret ingredient<\/em>, which may have been responsible for this dish’s popularity.<\/p>\n

This is an ingredient list, sin<\/em> quantities, which suggests that the secret ingredient<\/em> was most likely sobrasada<\/em>, a raw, cured sausage specialty from the Balearic islands. In an earlier personal experience, supermarket sobrasada<\/em> in a plastic tub proved to be a depressingly unpleasant experience but versions are available from proper charcuteries<\/em>, which are considerably more palatable. I’ll try it with one of those.<\/p>\n

Since there are no quantites given, this must be assembled using your skill and judgement, remembering that you do not want to swamp the chicken livers, which should remain the star ingredient.<\/p>\n

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Planning<\/h2>\n\n\n\n\n\n
serves:<\/td>\nn\/a<\/td>\n<\/tr>\n
preparation time:<\/td>\n15 mins<\/td>\n<\/tr>\n
cooking time:<\/td>\n15 mins<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
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Ingredients<\/h2>\n