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Sherried Chicken Liver Brochettes
Sherried Chicken Liver Brochettes is a modern British recipe (based on a French original) for a classic barbecue dish of toasted French bread topped with baby spinach, liver and bacon skewers and a mustard mayonnaise. The full recipe is presented here and I hope you enjoy this classic British version of: Sherried Chicken Liver Brochettes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+200 minutes marinating)
Serves:
4
Rating: 
Tags : Chicken RecipesBread RecipesBritish Recipes
Sherried Chicken Liver Brochettes Classic British recipe for a barbecue dish of toasted French bread topped with baby spinach, chicken liver kebabs and mustard mayonnaise.
Ingredients:
400g chicken livers, trimmed and washed
3 rashers of rindless streaky bacon
1 small baguette (French loaf)
225g baby spinach, washed
For the Marinade:
150ml dry sherry
4 tbsp olive oil
1 tsp wholegrain mustard
salt and freshly-ground black pepper, to taste
For the Mustard Mayonnaise
8 tbsp mayonnaise
1 tsp wholegrain mustard
Method:
Cut the chicken livers into 5cm pieces. In a bowl, whisk together all the marinade ingredients. Season to taste then add the chicken liver pieces and stir to combine. Cover and set aside to marinate for at least 200 minutes.
Take the bacon and stretch out with the back of a knife. Cut each slice in half. Now remove the chicken liver from the marinade (reserve the marinade). Wrap the bacon around half the chicken liver pieces and thread these onto six skewers, alternating with plain liver pieces. (If using wooden skewers soak these in a bowl of water for at least 20 minutes before use).
Place the skewers on a barbecue rack over hot coals and cook for between 10 and 12 minutes, turning and basting frequently with the reserved marinade as they cook.
In the meantime, whisk together the mayonnaise and mustard to form the mustard mayonnaise. Cut the bread into 6 pieces and toast these on your barbecue until golden brown.
Arrange the bread on a serving dish. Top with the spinach and the barbecued liver skewers then spoon over the mayonnaise and serve immediately.
