MENU
 
 
 
 

  • Beetroot To Your Lover And Liver Bit Longer

    0 votes
    Beetroot To Your Lover And Liver Bit Longer
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x 250 gram who cooked baby beetroot
    • 1 lrg Potato, peeled and minced into small cubes
    • 1 x Vegetable stock cube
    • 2 x Cloves crushed garlic
    • 2 x Onions, thinly sliced
    • 550 gm Fresh greens, finely shredded
    • 300 ml Lowfat milk
    • 1 Tbsp. Double cream
    • 2 Tbsp. Minced mixed fresh parsley and tarragon
    • 1 x 30 grams pac cheese and onion 'Lite' crisps crushed
    • 1 Tbsp. Dijon mustard
    • 4 1/2 Tbsp. Extra virgin olive oil
    • 2 Tbsp. Roughly minced fresh basil
    • 100 gm Greek lowfat yoghurt A few fresh thyme leaves
    • 1 dsh Worcestershire sauce
    • 2 Tbsp. White wine
    • 55 gm Plain flour Lambs liver, thinly sliced Salt and pepper

    Directions

    1. Preheat oven to 220c/425f/Gas 7.
    2. 1 Chop half the beetroot and place in a large pan with the potato, vegetable stock cube, garlic and half a sliced onion.
    3. 2 Pour on sufficient boiling water to cover and simmer for five min.
    4. Add in half the greens and cook till wilted.
    5. 3 Pour in the lowfat milk and simmer for 5-8 min, or possibly till the vegetables are tender.
    6. 4 Add in the cream and herbs, season and then serve the soup in bowls with the crisps sprinkled on top.
    7. 5 For the Beetroot Sauce: Place the mustard in a food processor with 1/2 tbsp extra virgin olive oil, minced basil, 2 beetroot, lowfat yoghurt and season.
    8. Blitz till smooth.
    9. 6 Cut the remaining beetroot in half. Heat 1 tbsp extra virgin olive oil in an ovenproof saute/fry pan, add in the beetroot and a few thyme leaves and season.
    10. 7 Transfer the pan to the oven and cook for 8-10 min, turning occasionally, till golden.
    11. 8 Heat 1 tbsp extra virgin olive oil in a pan, add in the remaining onions and cook till browned and caramelised.
    12. 9 Add in the remaining greens to a warm pan, drizzle over 1 tbsp extra virgin olive oil, add in a dash of Worcestershire sauce and white wine and cook till wilted down. Season.
    13. 10 Place the flour on a plate, season and add in a few thyme leaves. Add in the liver slices and toss to lightly coat in the flour.
    14. 11 Heat 1 tbsp extra virgin olive oil in a frying pan, add in the liver slices and cook for about 45 seconds on each side, or possibly till cooked to taste.
    15. 12 Pile the onions on a plate, top with the greens and sit the liver on top. Add in the beetroot around the edge of the plate and pour over the beetroot sauce.

    Similar Recipes

    Leave a review or comment