{"id":2251,"date":"2011-03-28T10:02:08","date_gmt":"2011-03-28T10:02:08","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=2251"},"modified":"2011-03-28T10:02:08","modified_gmt":"2011-03-28T10:02:08","slug":"recipe-wild-garlic-and-chicken-liver-sauce","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2011\/03\/28\/recipe-wild-garlic-and-chicken-liver-sauce\/","title":{"rendered":"Recipe | Wild garlic and chicken liver sauce"},"content":{"rendered":"<p><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2011\/03\/img_0343.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2252\" title=\"IMG_0343\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2011\/03\/img_0343.jpg?w=225\" alt=\"\" width=\"225\" height=\"300\" srcset=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2011\/03\/img_0343.jpg 1536w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2011\/03\/img_0343-225x300.jpg 225w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2011\/03\/img_0343-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p>Get hold of some wild garlic, roast a chicken, and make this sauce. It rocks. Actually it would go terrifically well with most things, particularly a steak, being (if I say so myself) miles better than the &#8216;secret&#8217; recipe at Le Relais de Venise.<\/p>\n<p>And don&#8217;t be put off by the chicken liver part &#8211; it&#8217;s not at all offally, this sauce, but the liver adds richness and depth and general meatiness. By all means leave it out if liver ain&#8217;t your bag.<\/p>\n<p style=\"text-align:center;\"><span style=\"text-decoration:underline;\">Makes enough for 4<\/span><\/p>\n<p style=\"text-align:center;\">50g butter<br \/>\nA shallot, peeled and finely chopped<br \/>\nA chicken liver<br \/>\nA big handful of wild garlic, washed and roughly chopped<br \/>\nRoasting juices from a chicken <em>or <\/em>steak <em>or <\/em>just a splash of white wine<br \/>\nA small handful of chervil, finely chopped<br \/>\nJuice of half a lemon<\/p>\n<p style=\"text-align:center;\">&#8211; \u00a0Melt the butter and add the shallots, gently frying with salt and pepper until softened. Bung in the chicken livers and cook for 4-5 minutes before mashing thoroughly.<\/p>\n<p style=\"text-align:center;\">&#8211; Add the roasting juices, white wine or whatever, and simmer for a couple of minutes until thickened. Now add the wild garlic and chervil, stirring until wilted. Squeeze over half a lemon and serve over the meat. If you&#8217;d like to refine the sauce then whiz it up and pass it through a sieve, but who wants refinement on a Sunday night?<\/p>\n<div id=\"geo-post-2251\" class=\"geo geo-post\" style=\"display: none\"><span class=\"latitude\">0<\/span><span class=\"longitude\">0<\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>Get hold of some wild garlic, roast a chicken, and make this sauce. It rocks. Actually it would go terrifically well with most things, particularly a steak, being (if I say so myself) miles better than the &#8216;secret&#8217; recipe at Le Relais de Venise. And don&#8217;t be put off by the chicken liver part &#8211; [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[151,658,672,691,742,851],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-Aj","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2251"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=2251"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2251\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=2251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=2251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=2251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}