offal
serves 6
1 bunch each of parsley, basil and chives
300ml / 1/2 Pint thick-set yogurt
60ml / 4 tbsp single ( light ) cream
5ml / 1tsp lemon juice
1 garlic clove
pinch each of salt, white pepper and sugar
500g / 18oz chicken livers
2 small onions, peeled and cut into thin rings
45ml / 3 tbsp oil
15ml / 1 tbsp plain ( all purpose ) flour
3ml / 1/2tsp dried mixed herbs
pinch of salt
2 pinches of freshly ground black pepper
Wash and dry the herbs, then chop them finely.
Mix the yogurt with the cream, lemon juice and herbs.
Peel and chop the garlic, sprinkle with salt and crush before adding to the
yogurt mixture.
Season to taste with salt and pepper. Set aside.
Remove any skin or fat from the chicken livers before washing and
drying them.
Heat 15ml / 1 tbsp of the oil in a frying pan ( skillet ), add the onion
and cook until a light golden brown, then remove from the pan.
Heat the remaining oil in the pan. Roll the livers in the flour and
fry, in small batches, for a minute or so on each side until brown. When
all the livers are cooked, sprinkle with the dried herbs, add the onions
to the pan and cook for a minute to warm through. Season to taste with
salt and pepper, remove all to a serving dish.
Serve with the yogurt sauce in a boat.