Chicken Liver and Bacon Jaffles

By Chef Colin Fassnidge



  • 2 slices of tip top white sliced bread
  • 1 tube Maggie beer chicken liver pate or make your own (pg 16 4 kitchens cook book)
  • 3 Caramelised white onions
  • Splash sherry vinegar
  • Sage leaves
  • 4 slices short cut bacon
  • Butter
  • 500g chicken liver


  1. 1.
    Butter sliced bread on both sides
  2. 2.
    Caramelise white onions in pan and bind together with splash of sherry vinegar - spread on one slice.
  3. 3.
    Chicken liver pate - spread on other slice
  4. 4.
    Sauté chicken liver until Medium rare, slice and place on top of onions
  5. 5.
    Crisp up 2 slices of bacon place on top of onions.
  6. 6.
    Make into sandwich, placing sage leave and slices of bacon around the outside of sandwich.
  7. 7.
    Place on a hot jaffle and cook until bacon is crisp and bread is golden.
  8. 8.
    Serve with cornichons.