26/08/2014

FRIED LAMB LIVER WITH GREEN BEANS, SAGE VINAIGRETTE & FRIED ONIONS AND HERBS



When I was a kid I scrawled my contact information on every competition coupon in every magazine and entered every supermarket giveaway draw I ever stumbled upon. But growing older, I started to loose my enthusiasm.

Getting bored might have something to do with the fact, that the odds were never in my favor. Only once I won: A duffle bag from the plaster-maker Salvequick. Nice. Used the bag to carry my horse riding gear ca. '87-'89.

Nowadays you can get me moving towards a competition enrollment only if the carrot is truly compelling. And the odds of winning are better than one in a zillion.

The Chilean wine maker Cono Sur is organizing a blogger competition, and I must say, their carrots are tastier than many others. Top winner of each country (Finland, Sweden, Ireland) will be sent to finals in Paris for a weekend and the winner will spend a week in Chile and make closer acquaintance with the Cono Sur house.

The task was to create a main course for one of their Bicicleta wines: Riesling or Pinot Noir. I went for the Pinot Noir and pimped it with liver, or to be more precise, lamb liver.

So here we go, recipe below.

Oh, there's a carrot for you too. Go vote, me of course, and win a 100 € traveling gift card.

So, simply click HERE and make the world a better place. (And don't forget to validate your vote through the email link sent to you.)


FRIED LAMB LIVER WITH GREEN BEANS, SAGE VINAIGRETTE AND FRIED ONIONS AND HERBS
(for 4)

fresh sage leaves (4 per portion)
fresh rosemary leaves (8 per portion)
4 garlic cloves, sliced thiny
4 shallot onions, sliced thinly
2 tbsp oil
salt

1/2 dl white wine vinegar
1/2 dl orange juice
1 tbsp sugar
1/2 tsp salt
2 tbsp olive oil
10g sage (a handful), minced

400g green beans
salt

500g lamb liver, sliced
salt
white pepper
(butter)
  1. Start with frying the herbs and onions: Heat the oil on pan and fry the herb leaves for a moment until they get crispy. Set leaves aside (on a kitchen paper).
  2. Add the thinly sliced garlics on the pan. After a few minutes add shallots and keep on frying until they get crunchy and golden brown. Sprinkle some salt on them and set aside.
  3. Measure the vinegar, orange juice and sugar into a saucepan. Boil down for couple of minutes. Let cool a bit and then mix in olive oil and fresh sage.
  4. Cook the green beans in well salted water for about 3-4 minutes. Drain first and then toss in the sage vinaigrette.
  5. Melt some butter on pan, sprinkle salt on the liver slices and fry them ca. 2 min per side. Or even less if very thin. Try to make sure the liver remains rosé inside. Ground some white pepper on them.
  6. Divide the green beans on plates, set the livers on them and sprinkle crispy onions and garlics on top. Garnish with fried herbs.

2 comments :

  1. Going after the same carrot, Jonna! Wishing you luck, anyhow!

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    Replies
    1. Damn, the odds just got worse for me... Good luck Nanna!!!

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