This is super quick, easy and tasty lunch or great appetiser for dinner guests. You can jazz it up with herbs or leave it plain perched on top of some salad leaves. If you are feeling adventurous you could add some Melba toast on the side too.
Chicken Livers in Port and Crème Fraiche
250g chicken livers
1 large garlic clove crushed
3 tbsp crème fraiche
Salt and fresh ground black pepper
- Fry the livers in a little olive oil over a medium heat until browned and cooked through.
- Add the port and garlic and stir through.
- Add the crème fraiche, stir through and place on top of salad leaves to serve.