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Connemara Lambs Liver with wild mushrooms a la mode Mygar

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Rank attained: Pedunculate oak tree

Joined: 12 May 2010
Posts: 303
Location: Connemara

PostPosted: Mon Sep 27, 2010 4:04 pm    Post subject: Connemara Lambs Liver with wild mushrooms a la mode Mygar Reply with quote

Dont be put off, liver is economic, healthy and tasty.
Whatever bad experience you may have had with an
overcooked liver and onion dish should not stop you experimenting.

For more thoughts, details, ideas and pics do check out the
kitchen garden blog - link as always in the signature,
and feel free to comment.

Normally served with a vegie risotto rice,
I just went with some small herbed potato's.

This meal serves 2

300 gm Liver - chopped
(lamb is the most subtle flavoured)
100 ml cream
1/2 small leek, finely sliced
1 Bell pepper, red, diced
3 heaped tablespoons flour
3 teaspoons Paprika
2 teaspoons barley flour
1 clove garlic, finely chopped
Salt & Pepper to taste

150 gm Sliced Mushrooms - wild or shop bought
1/2 finely chopped red chili.

Allow 30 minutes for small spuds, so get them
down in some salted water.

Take the flour, Paprika, salt and pepper.
Put into a clean plastic bag and mix well.
Add the chopped liver and coat it well with the mix.
This is the method I use for coating any meat
or veg with seasoned flour.

Fry the leeks, garlic and chili gently in some butter
until they are soft.
Add the coated liver and cook through.
The smaller you cut the liver, the quicker this will be.

To me liver is cooked when the centre of a sample piece
is dry and pink, it is important not to overcook it.

When the liver is cooked add the sliced mushrooms
and diced bell pepper,
sweat them off until they have softened - about 50% cooked.

Then add the cream, which picks up a lovely colour
from the paprika and reduce the heat.
Leave for about 5 - 10 minutes to reduce a little and
the bell peppers are cooked.

All of the above takes about 20 - 25 minutes, so you are
timing it for the potato's.
When they are done, just strain them - put them back
in the pot with some butter, freshly chopped herbs and salt.
I used Atika parsley, chives and a little dill leaf.
Whirling them around in the still warm pot gives a nice even coating.

I plated this up with home made Blackberry Chutney,
and it really sets off all the flavours of the meal.
The chutney recipe is already on this forum and on the blog.

The texture of the liver, for those who might find it a
little different is well complimented by the mushrooms,
so in a way this recipe is all you ever wanted to know
about liver but were afraid to ask about.

I found the slight sweetness of Cabernet Sauvignon
also complimented the meal.

Apologies about the gap in postings, I am trying to get
out one recipe a week but sometimes I'm too busy or lazy Laughing

And please - resist the Cianti and Bean jokes

My Garden blog
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