Brandy Cream Chicken Livers

Ingredients

• 10 ounces chicken livers
• 4 ounces mushrooms, sliced
• 2 ounces wensleydale cheese (or any 'crumbling' cheese which isn't very strong and doesn't melt 'stringy')
• 2 ounces butter
• 1/2 cup heavy cream (double cream)
• 1 tablespoon brandy (you can use Bourbon if you don't have Brandy in the kitchen)
• 1 tablespoon plain flour
• 4 garlic cloves, finely chopped
• 1 teaspoon cayenne pepper
• 1 teaspoon mustard powder
• 1/2 loaf ciabatta (halved lengthways)

Directions

1. 1

   Wash and trim the chicken livers. Pat dry on paper towels.

2. 2

   In a baggie, combine the flour, Cayenne Pepper and Mustard Powder. Season with Sea Salt and Crushed Black Pepper. Add the chicken livers to the baggie and shake to coat.

3. 3

   Melt the butter in a frying pan and add the sliced mushrooms. Saute until golden.

4. 4

   Brush the Ciabatta with Olive Oil, season with a little pepper and pop under a grill to brown.

5. 5

   Add the finely chopped garlic and floured chicken livers to the pan and saute for a couple of minutes until the outside of the livers are very lightly browned.

6. 6

   Pour the Brandy into the pan and allow to heat up for a couple of seconds before setting alight. Toss the livers around in the pan until the flames die out and allow the Brandy to reduce a little.

7. 7

   Add the cream and stir until the livers are done to your taste. If you'd like the sauce thinner, simply add a little more cream.

8. 8

   Cut the browned Ciabatta in half and put on a heat-proof plate. Turn the chicken livers out on top of the Ciabatta.

9. 9

   Crumble the cheese on top of the livers and pop under a hot grill until the cheese melts.

10. 10

    Garnish with a little chopped flat-leaf parsley and serve.