And the Duck is off to a flying start!! Yep this is one of my mum's recipes. After having a look around on the internet for a Lambs Fry recipe and finding nothing appealing she decided to convert her own. So for the record they have had their machine for 1 month!!!! That is generally the time I suggest it takes before you are comfortable to start converting your own recipes. They were over the moon with the result of this one. Personally I don't eat liver (except in pate) but I know many of you do. Top job Duck! Eb x
- 1 Lambs liver
- 1 clove garlic
- 1 onion
- 2 tbs plain flour
- 3 rashers bacon diced
- 2 tbs Worcester sauce
- 20g olive oil
- 2 tbs tomato paste
- 1 tbs TMX stock
- 1½ tsp balsamic vinegar
- Sprig of thyme.
- pinch of cayenne pepper ( optional )
- 200g water
- Salt and pepper to taste
Soak liver for about 1 hr in salt water or milk. Drain liver and peel , then cut into 3 to 4cm lots coat with the flour and set aside.
Add garlic, onion & thyme into the bowl and chop for 3 seconds on Speed 5.
Add oil and bacon and sauté for 4 mins at Varoma temp at Reverse Speed 1.
Insert butterfly, add all other ingredients EXCEPT liver and cook for 3 mins at Varoma Reverse Speed 1.
Add liver and all the remaining flour and cook 15/20 min at 100deg on Reverse Soft speed or until meat done. Note: Check after 15 minutes, if you need to reduce the sauce then do another 5 minutes with the MC out and basket on top.