the cider compliments the rich livers particularly well but if you're of a vegetarian persuasion the initial onion-caramelising-in-cider stage is phenomenally good and would work well with a veggie sausage or similar
Add the butter, onionsandbaconand fry lightly. Not so in France and you'll see it on restaurant menus, such as Persilade ( I think that's how it's spelt) which is thinly sliced liver, cooked in butter with parsley and it melts in your mouth
We modeled ours after the classic version, a thin crusted flatbread pizza with a creamy, slightly tangy sauce, smoky bacon, a smattering of cheese, and the succulent sweetness of caramelized onions
This is definitely not a recipe for the dieters – a whole tub of double cream, baconand cheese but served with a crisp salad, you needn’t feel too guilty
Fabulous balls, I love meatballs and these beautiful little balls are loaded with flavour from caramelised onionsand home made fresh sharp goats cheese that balances really well with the sweetness from the onions, a few herbs and seasonings and you are served up with delicious moist and moreish meatballs, so make plenty as these are a great left over in the fridge for snacks, tossed in a slow cooked tomato sauce over spaghetti or served on top of a toasted strip of french bread and finished off with mozzarella cheese in all a great way to serve three or four meals from one cook
Remove the liver to a plate and sprinkle with salt. ) and dust with flour. In some parts of Europe, scrotum, brain, chitterlings (pig's large intestine), trotters (feet), heart, head (of pigs, calves, sheep and lamb), kidney, liver, "lights" (lung), sweetbreads (thymus or pancreas), fries (testicles), tongue, snout (nose), tripe (reticulum) and maws (stomach) from various mammals are common menu items
Comments
Log in or Register to write a comment.