Baguette with a Spicy Chicken Liver Sauce, Made at Camp

Taking a baguette camping is reassuring. It doubles as a plate, and shaved down it becomes breadcrumbs. It is good value, too, which helps.

So why not eat that baguette with a spicy chicken liver sauce spooned over it.

Chicken liver is high in nutrients and cheap and easy to find, yet not many people seem to cook with it. Here is a chicken liver sauce good enough to clear away the two ideas that keep them off it: that the preparation looks like a chore, and that the flavour will not be to their taste.

Dish blends we recommend for this camping recipe. Dish Symphony No.1 Dish Symphony No.2 Dish Symphony No.3 Equipment A skillet (or frying pan) Kitchen paper

Ingredients (serves 4) Chicken liver: 200 g Garlic: 2 cloves Tinned whole tomatoes: 1 tin (400 g) Tomato paste: 1 tbsp Olive oil: 3 tbsp Dish: 1 tsp Seasoning A Salt: 1/2 tsp (plus a little more, not counted in the quantities above) Soy sauce: 1 tsp Mirin (sweet rice seasoning): 1 tsp Worth bringing if you can get it Fresh basil leaves: as needed

Preparation

• Chop the garlic finely.

Method

1. Lay kitchen paper on a board, spread the 200 g of chicken liver out on it, and dry it thoroughly.
2. Cut it into bite-sized pieces. Cut the hearts in half lengthways, wipe the blood away with kitchen paper, and season them very lightly with salt (from outside the measured quantities).
3. Take the bite-sized liver from step 2 and cut each piece in half again.
4. Put 1 tbsp of olive oil, the 2 finely chopped garlic cloves and 1 tsp of Dish into the skillet and set it over a low heat.
   
5. Once the garlic is giving off its aroma, lay the chicken liver in the pan in a single layer, without pieces overlapping, and cook for 2 minutes per side over a low heat.
   
6. Take the skillet off the heat (so that nothing catches), add the tin of whole tomatoes, 1 tbsp of tomato paste, 2 tbsp of olive oil and Seasoning A, then put it back on the heat. Turn the heat to medium and mix everything together, crushing the tomatoes with a wooden spatula as you go.
   

   Scraping up the browned bits stuck to the base of the skillet as you mix is what makes it taste good.

7. Once it has come to the boil, let it tick over on that medium heat for about 10 minutes.
   

   The 10 minutes is a guide. Reduce it until the sauce has thickened, without fail. If you do not drive off enough of the liquid the sauce will be thin and watery.

8. Check the salt, adjust it if it needs it, and it is ready. Scatter over basil if you have some.
   
   
   

Besides baguette, it is good tossed through penne as a pasta sauce, or used as a filling in a toastie.