Lamb’s Fry: This dish is ready in minutes

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Timing is one of the key words to a successful kitchen. Timing is for sensible planning, good timing. How often have I flown the Pudding to the ears, because I had not planned wisely and in the completion of the meal, more balls in the air, as I could catch. Whenever possible, entzerre I about the cooking process, to be able to concentrate on the Essentials. The farmers eat Lamb’s Fry (in about: lamb pan) is a basically simple dish, but serves only to grateful and auspicious Eyes, when you have mastered the Timing.

Lamb’s Fry met us in the Anglo-Saxon guest houses. It can be really vulgar, but it can also make really fun. In order to have success with it, should be accompanying stock of parts ready for when it comes to the Central ingredient: lamb liver (calf, pork and venison liver are equally suitable candidates).

Hearty and delicious? To Command!

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If fried liver is good or not, depends on your degree of doneness. Liver should be rather than übergart. Because untergarte liver may follow suit on the pre-heated plate to save while übergarte liver is – your traniger taste and your teigiges mouth feel are the reason why quite a few people reject the liver in General. Understandable, mostly liver were traumatized denier per children’s plate.

lamb’s liver, you get the Turkish and pork liver at the German butcher, venison liver on the hunter, and calf’s liver with God. Each of the liver membranes – their barely visible silver skin reacts to any Fry offended and resist revenge is to each Kaubemühung. Per Person I’ll buy 200 g of liver, and cut into slices.

Zimperlinge leave the slices in milk overnight, that this will deprive them of the blood from the liver. Why that should be necessary is beyond me, Steak is the most love but also bloody.

Everything else is prepared – this is very important

Since the liver to cook not minutes, but sometimes only seconds, before I prepare all the other ingredients in my food, as the bean puree (can also be mashed potatoes), braised onions, roasted tomato, mint yoghurt and a sauce approach.

I’ll put in 200 g of white beans in water overnight (enough for four eaters) and put the following Tags, with fresh water, add 2 Bay leaves and let cook until the beans are so soft that I can crush them with the thumb. Beans sometimes need two hours to get zerdrückbar, so I forgive any, of the pre-cooked white beans are buying.

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250 ml Garwasser I hold back. The beans I mix (by cutting bar) with the juice and the zest from 1 lemon, 1 peeled clove of garlic 100 ml of olive oil, I salts, pfeffere and produce the final consistency of the mashed potatoes just before Serving by adding a little Garwasser.

I stir in 300 ml Greek yoghurt, natural, with a bit of salt and a few chopped mint leaves.

I peel onions 1-2 Vegetables, cutting them into rings or strips and caramel rival at a moderate heat in the pan.

I untie the strip of 1 pack of Bacon, lay them on baking paper and gare them at 180 degrees in the oven until they are Golden brown, about 20 minutes.

I’ll take a not-so-great bottle of red wine and reducing role open in a Fund until the consistency of syrup-like consistency. The result I leave to cool and pour it into a jug. I taste, how much is the elixir of acid, and note the result.

Also I’ll have 1 glass of Lamb stock. All of this is on the eve to do. Beans, onions, Bacon (in a piece of kitchen paper wrapped and in a plastic box held in custody) remain in the refrigerator until they are crushed.

liver sausage meat in minutes

on a Per-guest and I’ll make 1/2 tomato (salt, pepper, sugar) and place my caramelized onions next to it, to Warm it up. Also the mashed Beans I heated.

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but Then it applies: I take the liver slices from the milk and dry them between kitchen paper. Pepper? Yes. Salts? No! Liver after the Roasting salts, otherwise they will be even hard as a Board.

I’ll have my wine reduction and preheat the plates in the oven (80 degrees).

I zerlasse approx. 30 g of Butter with 1 tablespoon of the Oil in the pan and let it froth. I fry my liver slices for 1 Minute per side, take them out of the pan and place them on a plate in the warm (but not hot) oven. I pour the fat from the pan (not down the sink, but in a fat bottle), to mehliere the bottom of the pan, pour 200 ml of Lamb stock, let the liquid and boil down until the pan bottom is nearly covered with it, and chubby.

Now I give the wine reduction to, let boil again and try what it tastes like … Aha, salts and the acidity of the wine reduction, probably with maple syrup (or sugar beet syrup or Crema di Balsamico) to compensate. With a few splashes of Worcestershire sauce and pepper to taste. Now the heat is off and the liver strips back into the pan – that’s where you draw something.

The puree on a hot plate, the liver on them, and the Bacon, crumble and add the mint yoghurt next to it put, ditto the half a tomato.

anyone Who finds Lamb’s Fry on the map, and an adventurous heart, you should eat it, but expect that other offal are mitserviert; testes could be one of them, even of the brain. But so what! Up to the bile the whole animal is edible, and deserves full appreciation.

but The best Lamb’s Fry where tastes …? Home.

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Steve King
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