Lamb's liver and kidneys with honey glazed onions, roasted garlic potato mash and Balsamic tomato salad!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Main Course
Servings: 1
Ingredients
..................Garlic Mash..................
2medium russets or floury Potatoes
1/2small head of Garlic
1/2tbspOil
1/2tbspButter, soften
1/4cupwarm Milk
salt and pepper to taste
.............Onions................
1/2large Red Onion roughly chopped(diced if cooking for kids)
1tbspHoney
1/2tbspMalt vinegar
1/2tbspBalsamic vinegar
A pinch of celery salt
A pinch of cinnamon
1/2tbspoil
Salt and Pepper to taste
...............Lamb's Liver and Kidneys.............
250gliver, whole (unsliced), unsliced
3kidneys, cut into quarters
1tbspGarlic oil(or small garlic chopped in oil)
1tbspButter
1/2tbspcumin
1/2tbsp5 spice powder or Garam masala
1/4tbspsumac(optional)
1tbspSriracha sauce
Salt and Pepper to taste
.............Tomato Salad............
Few cherry Tomatoes
Few leaves of Basil, chopped
1tbspBalsamic vinegar
1/2tbspHoney
1/2tbspextra virgin olive oil
Salt and Pepper to taste
Instructions
Place the Potatoes in a large pan, add salt and enough water to cover. Bring to boil and simmer covered for 20-25 minutes or until Potatoes are done.
Drizzle the garlic head with a little oil salt and pepper, cover it with foil and bake at 205°C (400f) for 20 minutes, or until soft. squeeze out the garlic, mash it with a fork and keep aside.
Drain, peel and mash the potatoes. While the potatoes are still hot add warm milk, mashed garlic, butter, salt and pepper. Mix it well and keep it warm.
Stir fry onions for 5 minutes in little oil, add celery salt, cinnamon, salt and pepper. Add honey and drizzle in the vinegars. keep it aside.
The next step only takes few minutes as it is all flash frying the liver and kidneys...so it will be crispy from outside, yet tender and pink on the inside. Be careful not to over cook, use a meat thermometer if you wish.
For the liver, heat the 1/2 tbsp garlic oil in a frying pan until fiery hot. Place the liver in the pan. Season with a pinch of cumin, sumac, 5 spice or garam masala, 1/2 tbsp Sriracha salt and pepper. Add 1/2 tbsp butter and cook for about 3-4 minutes on both sides, regularly basting and turning. Remove the liver from the pan and set it aside to rest.
Add the kidneys to the same pan with the remaining garlic oil an d butter. Season with a pinch of cumin, sumac, 5 spice or garam masala, 1/2 tbsp Sriracha salt and pepper. Flash-fry for 2 minutes turning frequently.
Now the tomato salad, cut cherry tomatoes to half, keep it aside. whisk olive oil, honey, balsamic vinegar and salt and pepper in a cup until smooth. Drizzle it on top of the cut tomatoes and garnish it with chopped basil.
Assembly time, place a dollop or two of potato mash on a plate and top it with liver, kidneys and onions, drizzle the pan juices and syrup from the onions on top and serve it hot with the tomato salad. Enjoy