Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding
Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken liver, chorizo, sweated red onion with black pudding. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Black pudding gives extra richness to this warming and spicy supper dish, Spanish-inspired but with a British twist. Add the garlic and chilli to the pan. Wash the chicken livers, get rid of the fat if it has and cut them to half.

Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have chicken liver, chorizo, sweated red onion with black pudding using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding:
  1. Get 380 g chicken livers
  2. Take 50-70 g chorizo cut into 1 cm size pieces
  3. Prepare 2 medium size red onion chopped
  4. Take 50 g black pudding cut into 1 cm size pieces
  5. Prepare olive oil
  6. Make ready salt and pepper for seasoning
  7. Prepare 125 ml px sherry

A little salt and freshly ground black pepper. Top tip for making Caramelised red onion and chicken liver pâté. If you don't have any port, try brandy for a wonderfully boozy alternative. Serve poured over the Yorkshire Pudding.

Steps to make Chicken Liver, Chorizo, Sweated Red Onion with Black Pudding:
  1. Preheat oven to 120 degrees. Leave livers to one side to bring up to room temperature.
  2. Heat a little olive oil in a deep frying pan, cook chorizo over a medium heat. You want to get the fat out of the chorizo without burning it. Turn the chorizo often.
  3. When chorizo is ready set aside in a bowl and put in the oven keeping the oil in the pan for the onions.
  4. Add onions to pan and cook over a low-medium heat until soft.
  5. When onions are soft add to chorizo bowl and return to oven, keep oil in pan for the black pudding.
  6. Add black pudding to pan and cook over a medium heat for about 3 mins. You are looking for a slight crisp on the black pudding. When ready add to the chorizo and onion bowl and return to oven keeping any oil left over.
  7. Now add oil to pan if needed. Shouldn't need more than a tbsp or two. This needs to be hot so turn up the heat to high. While you are waiting for it to heat up cut a couple of slithers from a liver. This is for checking if the oil is ready.
  8. Gently put a slither of liver into the pan. If it sizzles it's ready. Put livers into pan and season with salt and pepper. Cook for 3-4 mins each side. When ready leave on a plate to rest and remove the chorizo bowl from oven.
  9. IMPORTANT. Turn pan to low heat.
  10. While everything is resting add the sherry to the pan. Let it reduce. It soaks and reduces all the previous ingredients making a loose paste. Should take 2 mins.
  11. Ready to serve now. I put my sauce/paste first on the plate then crumble the black pudding. Chicken livers next (sliced or whole) and the chorizo and onion on the top.
  12. Enjoy with wine. Any wine.

Before opening Red Onion, he worked as a private chef to rock and pop stars such as Bryan Adams, Tina Red Onion gets it right. It feels like a neighbourhood bistro but serves a well travelled menu in Glasgow's city centre. Char-grilled lemon and paprika chicken with patatas bravas and chorizo ragu. View top rated Onion black pudding recipes with ratings and reviews. There was the black pudding for breakfast, the fishcakes, the fish stew, the dumplings, the meatballs and the liver and onions.

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