INGREDIENTS

INSTRUCTIONS

FOR THE OMELETTE
Preheat oven to 200c/425f/Gas 7.
1 Grease a baking sheet. Cook the sweet potatoes in a pan of boiling water
until tender. Par-boil the onion in a pan of boiling water for 5-8 minutes.
Drain well on kitchen paper.
2 Heat 1 tbsp olive oil in a small frying pan. Add the onions, cut-side
down, season and cook for a few minutes. Turn the onions over then transfer
the pan to the oven and continue cooking for a further 10-12 minutes, or
until the onions are tender and browned.
3 Chop one third of the broccoli into small pieces. Blanch the remaining
broccoli in a pan of boiling salted water for 3-5 minutes, then drain.
Drain the sweet potatoes then mash or pass them through a potato dicer with
25g/1oz butter and return to the pan.
4 Add the egg yolk, mustard and 1 tbsp plain flour, season and mix
together, then spoon into a piping bag. Pipe sweet potato nests on the
baking sheet, place in the oven and cook for about 5-8 minutes, or until
golden brown.
5 Heat the cream in a pan. Add the blanched broccoli and simmer until
tender. Season. Heat the red wine and stock in a pan and simmer rapidly to
reduce by about half. Add 40g/1 1/2oz of cold, cubed butter and whisk into
a sauce. Season.
6 Heat 2 tbsp of olive oil in a frying pan, add the chopped broccoli,
chilli and garlic and stir-fry for a few minutes, or until tender.
7 Sprinkle a little flour over the liver to dust. Heat 25g/1oz butter and
1 tbsp olive oil in a frying pan, add the liver and cook for 1 minute on
each side, or until cooked to taste. Cut the cooked liver into strips.
8 Sit the onions on a plate, arrange the liver strips on top, drizzle sauce
over and spoon broccoli in cream around the edge. Serve the stir fry on
another plate and sit the sweet potato duchess on top.
9 For the Omelette: Carefully heat a metal skewer by placing it in a naked
flame. Heat the butter in a small omelette or frying pan, pour in the
beaten eggs and cook for 1 minute, stirring to draw the mixture from the
edge of the pan to the centre as it cooks.
10 Stir in the chopped orange and continue cooking gently for a few
minutes, or until the omelette is set, then fold and carefully slide out
onto a plate. Dust with icing sugar and carefully lay the hot skewer on top
to mark.
Converted by MC_Buster.
NOTES : Chef: Brian Turner with Karen Drury
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.

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