On being unfashionable
I love chicken livers. It’s absurdly cheap, because it’s so un-trendy. (Like offal, generally. Fools.) It’s strange, in a way, because it’s got a lot going for it: very tasty and very simple and quick to cook.
A proper bolognese should really have chicken livers, of course. Or you can make paté (which I’ve never tried making). Basically, most recipes involve sautéing them so they are brown and crispy outside but still pink on the inside - this only takes a few minutes. (I usually cut them in half to make single-bite-size morsels.) You can roll them in flour, and if you want just mix a little cayenne pepper or paprika into the flour, before sautéing them. Then just decide what to serve them with. Most often I have them with a rich spicy tomato sauce (flavoured with paprika and chilli or hot pepper sauce, that kind of thing) and couscous (or rice). It just works somehow. Or rice and vegetables (pilaf-style) perhaps.
And I’ve just come across a recipe for warm chicken liver salad that I’m just going to have to try. I don’t have perry vinegar, but I do have cider vinegar for the dressing instead.
