Spaghetti with Saucy Chicken Livers
1 tbsp oil
1 onion, peeled, quartered and sliced
large sprig rosemary, needles chopped
2 tbsp plain flour, seasoned with salt and pepper
2x 227g cartons frozen chicken livers, defrosted
50ml dry sherry
1 tbsp Dijon mustard
handful fresh parsley, chopped
Cook the spaghetti in a pan of salted boiling water. Meanwhile, melt the butter and oil together in a large pan and fry the onion with the rosemary until the onion is softened. Toss the livers in the seasoned flour and add all this to the pan. Fry until the livers are browned, then pour in the sherry. Sizzle, sizzle, then pour in the milk and stir well to scrape up all the floury bits. Mix in the mustard and bubble while the sauce thickens. Stir in the parsley. Drain the pasta, saving about 100ml of the water. Toss the sauce through the drained pasta, then deglaze the liver cooking pan with the reserved pasta water and stir this through also. Serve, without the addition of cheese, I feel.
Now to plan for the May Day bank holiday weekend... I feel a bit of a kitchen frenzy coming on, hooray!