| 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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