Recipe - Salad Of Charred Brazil Nuts And Walnuts With Avocado And A

350 g Fresh chicken livers
1 ounce Unsalted butter
2 tablespoon Madeira
1 tablespoon Pine kernels
Selection of mixed salad
leaves

DRESSING
1 small Cooked beetroot
2 tablespoon Chicken stock
Leaves from 2 sprigs of
fresh thyme
55 ml Extra virgin olive oil
1 tablespoon Pink peppercorns
Salt and freshly ground
black pepper
1 pn Caster sugar

Wash the salad leaves. Trim the livers and remove any skin, veins and
sinew, taking care to remove any green bits. Season. Heat a cast iron pan
or skillet until very hot. Swirl in the butter and fry livers briskly on
all sides for about 1 minute for pink livers (1One half minutes for a point).

Add pine kernels to pan to brown lightly and bring out their flavour. Add
Madeira, keeping the heat high and scraping up all the liver sediment
juices into the Madeira and butter to make a sauce.

Arrange salad in centre of four plates with the livers around. Pour the
sauce and pine kernels over the livers and then the beetroot dressing over
and around.

Dressing: Liquidize beetroot with stock. Heat gently in saucepan with all
remaining ingredients. Whisk well and check seasoning. Heat gently but do
not boil. The dressing will separate slightly on the plate to make a
beautiful golden and red marbled effect.

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