kawahagi liver on toast

recipe courtesy of chefs Toby Gush & Gordon Lee of Chianti

takes 10 mins
makes 1 serve

ciabatta bread
1 kawahagi liver
1 lemon
olive oil
sea salt
pepper

cut five thin slices ciabatta approximately 5mm thick. drizzle with olive oil and a sprinkle of salt and toast in oven for 5 mins or until golden and crunchy. set aside.

dry the liver on a towel. heat a heavy based fry pan until almost smoking. add a splash of olive oil and immediately put in the liver. cook for about 1 minute until a crust forms and using a spatula flip and cook on the other side for about 30 seconds. remove from pan and drain on paper towel.

slice the liver into five pieces and put each piece on a ciabatta crostini. season with salt and pepper and a squeeze of fresh lemon. serve immediately.

note: handle liver with care as it is fragile. cooking times may vary depending on the thickness of the liver. this recipe is based on a liver that is no more than 1.5 cm in thickness.