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Receta Beetroot To Your Lover And Liver Bit Longer
by Global Cookbook

Beetroot To Your Lover And Liver Bit Longer
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Ingredientes

  • 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

Direcciones

  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.