Recipe - Beetroot To Your Lover And Liver Bit Longer

1 250 gram who cooked baby
beetroot
1 lg Potato; peeled and chopped
; into small cubes
1 Vegetable stock cube
2 Cloves crushed garlic
2 Onions; thinly cut or sliced up
550 g Fresh greens; finely
shredded
300 ml Milk
1 tablespoon Double cream
2 tablespoon Chopped mixed fresh parsley
and tarragon
1 30 grams pac cheese and
onion 'Lite' crisps;
crushed
1 tablespoon Dijon mustard
4 One half tablespoon Olive oil
2 tablespoon Roughly chopped fresh basil
100 g Greek yoghurt
A few fresh thyme leaves
1 ds Worcestershire sauce
2 tablespoon White wine
55 g Plain flour
Lambs liver; thinly cut or sliced up
Salt and pepper

Preheat oven to 220c/425f/Gas 7.

1 Chop half the beetroot and place in a large pan with the potato,
vegetable stock cube, garlic and half a cut or sliced up onion.

2 Pour on enough boiling water to cover and simmer for five minutes.
Add half the greens and cook until wilted.

3 Pour in the milk and simmer for 58 minutes, or until the
vegetables are tender.

4 Add the cream and herbs, season and then serve the soup in bowls
with the crisps sprinkled on top.

5 For the Beetroot Sauce: Place the mustard in a food processor with
One half tbsp olive oil, chopped basil, 2 beetroot, yoghurt and season.
Blitz until smooth.

6 Cut the remaining beetroot in half. Heat 1 tbsp olive oil in an
ovenproof saute pan, add the beetroot and a few thyme leaves and
season.

7 Transfer the pan to the oven and cook for 810 minutes, turning
occasionally, until golden brown.

8 Heat 1 tbsp olive oil in a pan, add the remaining onions and cook
until browned and caramelised.

9 Add the remaining greens to a hot pan, drizzle over 1 tbsp olive
oil, add a dash of Worcestershire sauce and white wine and cook until
wilted down. Season.

10 Place the flour on a plate, season and add a few thyme leaves. Add
the liver slices and toss to lightly coat in the flour.

11 Heat 1 tbsp olive oil in a frying pan, add the liver slices and
cook for about 45 seconds on each side, or until cooked to taste.

12 Pile the onions on a plate, top with the greens and sit the liver
on top. Add the beetroot around the edge of the plate and pour over
the beetroot sauce.

Converted by MC_Buster.

NOTES : Chef Adam Palmer

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.