| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 500 |
g |
Potatoes; peeled and diced |
| 1 |
tb |
Olive oil |
| 4 |
|
Rashers smoked streaky bacon |
| 4 |
sl |
Lamb's liver |
| 1 |
tb |
Red wine vinegar |
| 2 |
tb |
Port |
| 1 |
|
150 gram carton soured cream |
|
|
Salt and pepper |
|
|
Snipped chives; to garnish |
|
|
; (optional) |
INSTRUCTIONS
1 Cook the potatoes in a large pan of boiling, salted water for 8-10
minutes until tender. Heat 1 tbsp oil in a large frying pan.
2 Cut each bacon rasher into four pieces and cook for a minute. Add the
chicken livers and cook on a high heat for 1-2 minutes each side until
browned but still pink in the centre. Season to taste. Transfer to a
heatproof dish and cover to keep warm.
3 Pour the vinegar and port into the hot pan and bubble vigorously for a
minute. Stir in half the soured cream, lower the heat and simmer gently for
2-3 minutes until thickened.
4 Drain the potatoes and return to the pan. Mash well, beat in the
remaining soured cream and season to taste. Pile the mash onto two serving
plates and spoon the liver and bacon on top.
5 Season the soured cream sauce and drizzle over. Garnish with snipped
chives and coarsely ground black pepper, and serve immediately.
Converted by MC_Buster.
Per serving: 258 Calories (kcal); 7g Total Fat; (23% calories from fat); 5g
Protein; 45g Carbohydrate; 0mg Cholesterol; 15mg Sodium Food Exchanges: 3
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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