| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Emp, Ready stead |
1 |
Servings |
INGREDIENTS
| 250 |
g |
Medium egg noodles |
| 50 |
g |
Butter |
| 2 |
T |
Olive oil |
| 300 |
g |
Pigs live, trimmed cut into |
|
|
strips |
| 70 |
g |
Mushrooms |
|
|
Dsp finely chopped fresh |
|
|
ginger |
| 3 |
|
Finely chopped spring onions |
| 1 |
T |
Chopped fresh chervil |
|
|
A few drops of Tabasco |
| 1 |
T |
Dijon mustard |
|
|
Dsp white wine vinegar |
| 4 |
|
Double cream |
INSTRUCTIONS
Cook the noodles in boiling water until just al dente. Heat a wok and
add 25g butter and 1 tbsp oil. Add the liver and cook quickly over a
high heat for 1-2 minutes until just sealed. Remove from the wok and
keep warm. 2 Add the remaining oil to the wok and fry the mushrooms,
ginger and 1/2 spring onions for 2-3 minutes. Drain the noodles and
put back in the pan with the leftover butter, spring onions and
chervil. 3 Put the back in the pan with the ginger and spring onion
mix. Add the Tabasco, Dijon, vinegar and cream, boil, reduce and
thicken slightly. Serve the liver on a pile of noodles. Converted by
MC_Buster. Per serving: 625 Calories (kcal); 68g Total Fat; (95%
calories from fat); 3g Protein; 4g Carbohydrate; 109mg Cholesterol;
604mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
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“God makes it, we mess it”