| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 250 |
g |
Medium egg noodles |
| 50 |
g |
Butter |
| 2 |
tb |
Olive oil |
| 300 |
g |
Pigs live; trimmed, cut into |
|
|
; strips |
| 70 |
g |
Mushrooms |
|
|
Dsp finely chopped fresh ginger |
| 3 |
|
Finely chopped spring onions |
| 1 |
tb |
Chopped fresh chervil |
|
|
A few drops of Tabasco |
| 1 |
tb |
Dijon mustard |
|
|
Dsp white wine vinegar |
| 4 |
fl |
Double cream |
INSTRUCTIONS
1 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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