A Christian has noble aims which distinguish him from the bulk of mankind. His leading principles, motives, and desires are all supernatural and divine. Could he do as he desires there is not an angel before the Eternal Throne, that would excel him in holiness, love, and obedience! He would tread in the very footsteps of his Savior, fill up every moment of time in His service, and employ every breath in His praise!

John Newton

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Meats	Greek	Ready, Steady, Cook	2	servings

INGREDIENTS

1		250 gram who cooked baby beetroot
1	lg	Potato; peeled and chopped
		; into small cubes
1		Vegetable stock cube
2		Cloves crushed garlic
2		Onions; thinly sliced
550	g	Fresh greens; finely shredded
300	ml	Milk
1	tb	Double cream
2	tb	Chopped mixed fresh parsley and tarragon
1		30 grams pac cheese and onion 'Lite' crisps; crushed
1	tb	Dijon mustard
4 1/2	tb	Olive oil
2	tb	Roughly chopped fresh basil
100	g	Greek yoghurt
		A few fresh thyme leaves
1	ds	Worcestershire sauce
2	tb	White wine
55	g	Plain flour
		Lambs liver; thinly sliced
		Salt and pepper

INSTRUCTIONS

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 enough boiling water to cover and simmer for five minutes.
Add half the greens and cook until wilted.
3 Pour in the milk and simmer for 5-8 minutes, or until the
vegetables are tender.
4 Add 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 olive oil, chopped basil, 2 beetroot, yoghurt and season.
Blitz until smooth.
6 Cut the remaining beetroot in half. Heat 1 tbsp olive oil in an
ovenproof saute pan, add the beetroot and a few thyme leaves and
season.
7 Transfer the pan to the oven and cook for 8-10 minutes, turning
occasionally, until golden brown.
8 Heat 1 tbsp olive oil in a pan, add the remaining onions and cook
until browned and caramelised.
9 Add the remaining greens to a hot pan, drizzle over 1 tbsp olive
oil, add a dash of Worcestershire sauce and white wine and cook until
wilted down. Season.
10 Place the flour on a plate, season and add a few thyme leaves. Add
the liver slices and toss to lightly coat in the flour.
11 Heat 1 tbsp olive oil in a frying pan, add the liver slices and
cook for about 45 seconds on each side, or until cooked to taste.
12 Pile the onions on a plate, top with the greens and sit the liver
on top. Add the beetroot around the edge of the plate and pour over
the beetroot sauce.
Converted by MC_Buster.
NOTES : Chef - Adam Palmer
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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