Pan fried Chicken livers, potato rosti, kale and poached egg


400g cleaned chicken livers


4 large potatoes peeled

1 large white onion

2 teaspoons of fresh thyme

1 large tablespoon butter

4 eggs

50g chopped parsley

½ lemon zest

2 chopped cloves garlic

50ml brandy

200g washed kale

200ml hot chicken stock


Place the livers into a little milk and leave for 1 hour

Place two small pans of water onto the heat. One for cooking the kale and the other for the poached eggs. Place a splash of white wine vinegar in the egg pan.

Grate the potato on the coarse side of the grater into a metal bowl

Grate the onion into the potato and add the fresh thyme leaves

Season lightly with salt and pepper, mix together and leave for 3 minutes

Plate the mixture into a clean jay cloth and squeeze out the water

Shape the potato mix into for cakes

Place a non-stick frying pan on a moderate heat and add the butter

Once the butter has stated to froth a little add the four cakes

Colour for 4 minutes on one side and then turn over and cook for a further 4 minutes

Pull to one side and leave to carry on cooking without any heat

Drain the livers and give them a quick wash under cold water, then pat them dry with kitchen roll

Place another non-stick pan on a high heat and add a knob of butter

When the butter is frothing, place the livers into the pan and season with a little salt

Colour quickly on both sides, then add the brandy reducing this quickly

Remove the livers onto a plate, so not to overcook them and place the pan back on the stove

Add the chicken stock and reduce by a third

Drop your eggs into poach and your kale into the other pot of boiling water to cook

Place the livers back into the pan with the parsley, garlic and lemon zest and mix through the chicken stock

On four warmed plates, add the rosti, followed by the kale, then the livers (not the sauce), poached eggs, check the sauce for seasoning and spoon a little over each dish

Then enjoy!!

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