Chicken livers

One thing that's good about a proper roast dinner, is the left overs. Now because I'd asked Gordon how to make offal more appealing, having made his chicken liver salad, I was left with some leftover.

So, I decided to had this deeply savoury potato and liver mix (with my new chum whole grain mustard).
It was particularly good. An ideal supper dish that was easy to put together and very tasty. Still having trouble with the texture of livers though...

Chopped liver and potato (adapted from this Something for the Weekend recipe from Simon Rimmer. Adaptation is the key to using up leftovers!)

Ingredients:
250g Jersey Royals, halved
½ onion, thinly sliced
Olive oil
200ml chicken stock
4 chicken livers, trimmed, cut into quarters, rinsed
Splash red wine vinegar
1tsp wholegrain mustard
1tsp dried thyme

Method:
1. Soften the onion in plenty of olive oil.
2. Once soft, add the potato pieces and thyme. Cover with stock. Bring to the boil and leave barely simmering covered for about 20mins, or until the potatoes are just cooked.
3. In a small frying pan heat some olive oil. Season the chopped livers all over. When the oil is smoking, fry the chopped liver for one minute on all sides, or until browned on all sides.
4. Reduce the potato liquor and then stir in the vinegar and mustard.
5. Add the liver to the cooked potatoes. Cook for 3-4 minutes,or until the liver is cooked through.