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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
- Preheat oven to 220c/425f/Gas 7.
- 1 Chop half the beetroot and place in a large pan with the potato, vegetable stock cube, garlic and half a sliced onion.
- 2 Pour on sufficient boiling water to cover and simmer for five min.
- Add in half the greens and cook till wilted.
- 3 Pour in the lowfat milk and simmer for 5-8 min, or possibly till the vegetables are tender.
- 4 Add in the cream and herbs, season and then serve the soup in bowls with the crisps sprinkled on top.
- 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.
- Blitz till smooth.
- 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.
- 7 Transfer the pan to the oven and cook for 8-10 min, turning occasionally, till golden.
- 8 Heat 1 tbsp extra virgin olive oil in a pan, add in the remaining onions and cook till browned and caramelised.
- 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.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 916g | |
| Recipe makes 2 servings | |
| Calories 1011 | |
| Calories from Fat 737 | 73% |
| Total Fat 82.71g | 103% |
| Saturated Fat 16.0g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 5045mg | 210% |
| Potassium 1237mg | 35% |
| Total Carbs 57.52g | 15% |
| Dietary Fiber 14.4g | 48% |
| Sugars 18.52g | 12% |
| Protein 18.13g | 29% |
