Recipe: Wild mushroom and chicken liver ragout on garlic and herb bruschetta

Ingredients

Bruschetta
1 garlic clove, peeled
4 – 6 ciabatta slices
30ml (2 tbsp) olive oil
30ml (2 tbsp) fresh mixed herbs (e.g. parsley, sage, thyme), chopped
Salt and freshly ground black pepper, to taste

Ragout
15ml (1 tbsp) olive oil
30ml (2 tbsp) butter
1 onion, peeled and sliced
1 garlic clove, crushed
200g exotic mushrooms (e.g. porcini, chestnut, enoki)
15ml (1 tbsp) sunflower oil
250g chicken livers
30ml (2 tbsp) brandy, optional
125ml (½ cup) crème fraîche
30ml (2 tbsp) fresh flat-leaf parsley
30ml (1 tbsp) fresh thyme leaves
Salt and freshly ground black pepper, to taste

Method

1. Preheat the grill. For the bruschetta, rub the garlic on each slice of ciabatta and brush with the oil. Scatter the mixed herbs over the top and season to taste. Grill for 2 minutes, set aside and keep warm.

2. Heat the olive oil and butter in a pan and sauté the onions and garlic gently for 4 – 5 minutes. Increase the heat, add the mushrooms and stir-fry over high heat for 2 – 3 minutes. Remove from the heat and set aside.

3. In a separate pan, heat the sunflower oil and sear the chicken livers for 30 seconds on each side. Warm the brandy in a small saucepan, pour it over the chicken livers and ignite. When the flames die down, stir in the mushroom mixture and cook for 2 minutes.

4. Stir in the crème fraîche, parsley and thyme and season to taste.

5. Serve the bruschetta topped with the mushroom mixture.

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