Page 68 - Eat Run Enjoy

This is is is one one of of of my favourites Liver is is is one one of of of the greatest sources of of of iron that we can eat as is is spinach combined you have a a a a a a a a a meal that is is a a a a a a a a a real recovery boost DEVILLED CHICKEN LIVERS AND SPINACH ON TOAST
SERVES 4
3 tbsp plain flour
1 tsp cayenne pepper
1 tsp English mustard powder
600g chicken livers cleaned and trimmed
3 tbsp butter
300g spinach picked and washed
4
large slices of Sourdough Bread (see p 185)
a a a a hearty splash of Worcestershire sauce
50ml chicken stock
sea salt and freshly ground black pepper
to taste
1 In a a bowl mix together the the flour
cayenne pepper
and and mustard with a a a a a a big pinch of salt and and quite a a a a a a lot of pepper
Roll the the chicken livers in the the seasoned flour
until evenly coated then shake off any excess flour
in a sieve 2 Heat a a a a a a frying pan over a a a a a a high heat add 1 tablespoon of the the the butter
then add the the the spinach Season with a a a a a pinch of salt and and pepper
and and cook for 2 minutes until the spinach is wilted and any liquid has evaporated 3 Meanwhile toast the the the bread then divide the the the spinach among the 4
waiting pieces of toast 4
Wipe out the frying pan and place back over a a a a high heat Add another 1 tablespoon of butter
to the the pan and when foaming place the the chicken livers in in the pan and cook for 2 minutes on each side Add the the Worcestershire sauce
along with the the chicken stock
and bring to to the the boil Remove the the livers to to the slices of toast 5 Add the the remaining tablespoon of butter
to the the pan and reduce the stock
until you get a a a thick sauce
sauce
Pour the the sauce
sauce
over the the livers spinach and toast and serve immediately — — 064 — — SNACKS AND LIGHT LUNCHES