Lambs liver cot­tage pie’s a su­per food

Ormskirk Advertiser - - Recipe Of The Week -

THERE’S no get­ting away from it, al­though cer­tainly not ev­ery­one’s cup of tea,

Liver is prob­a­bly the num­ber one su­per food.

To ben­e­fit from the mul­ti­tude of vi­ta­mins and to dis­guise the harsh taste and tex­ture, I grate the liver part-cooked and al­ways serve with large glasses of fresh orange to aid iron ab­sorp­tion.

In­gre­di­ents: 500g lambs liver 2 red onions 50g but­ter 2tbsp olive oil 1 gar­lic clove, finely chopped 2tbsp red wine vine­gar 2tbsp whole­meal flour 1 beef stock cube 300ml veg­etable stock 1kg pota­toes suit­able for mash­ing

1 small cau­li­flower, cut into small flo­rets 50g but­ter 100ml milk – cow’s or soya

50g grated cheese

Method: Peel, cut and boil the pota­toes.

When al­most soft, add the cau­li­flower flo­rets and cook to soften be­fore mash­ing to­gether with the but­ter and milk, keep warm and set aside.

Mean­while slice and chop the onions, place in a fry­ing pan and very gen­tly sauté in the olive oil with half of the but­ter over a very low heat, when slightly caramelise­d re­move and set aside.

Melt the re­main­ing half but­ter in the pan and add the chopped gar­lic and liver, brown­ing for one minute on each side.

Re­move from the heat and grate, or finely chop, each piece of liver back into the pan.

Add the caramelise­d onions with red wine vine­gar and re­turn to the heat for one minute.

Crum­ble in the stock cube and stir in the flour, mix to­gether.

Af­ter one minute grad­u­ally stir in the veg­etable stock and sim­mer for a few min­utes.

Add the mix­ture to a casse­role dish and top with the mash and grated cheese.

When ready to serve, fin­ish in the oven for 20-25 min­utes.

Serve with fresh orange juice to ab­sorb all those vi­ta­mins and nu­tri­ents!

● Les­ley is study­ing nu­tri­tion & health at Edge Hill Univer­sity and co-owns Roberto’s Ital­ian on South­port’s Ocean Plaza.

For more of her recipes go to: Twit­ter @ LYatesNutr­i­tion or Face­ rober­tossouth­port and www.rober­tosi­tal­ian.

Why liver? It’s rich in just about ev­ery­thing – vi­ta­mins A, B’s, K, high in pro­tein, low in fat and of course full of iron – im­por­tant for cre­at­ing haemoglobi­n al­low­ing blood to pro­vide oxy­gen to the mus­cles – per­fect if you’re train­ing for the next 10K!

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