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Albanian style Liver

Albanian style LiverSue likes Liver anyway, I'm not that keen and Buster the dog has always turned his nose up at anything that is offal like. So we went fishing on the Internet for a recipe which was a bit different than simple Liver and Onions. With a bit of modification on our part this is what we came up with and even as somebody who's not keen I can confirm it was good! 
 
Ingredients:-
 
900g/1lb Pig’s liver, cut into cubes
2 tbsp plain white flour (Gluten Free in our case)
1 tsp flaked Chilli
1 tsp dried Thyme
1 tsp salt
freshly ground black pepper
4 garlic cloves, finely chopped
1 tsp ground Sumac
1 red onion, thinly sliced
½ cup of chopped parsley
Oil for frying
 
Method:-
 
(1) In a bowl combine the flour, flaked Chilli, thyme, salt and some freshly ground black pepper.
(2) Add the cubes of liver and toss well, making sure it is evenly coated. If you have one put the flour etc. in a zip plastic bag, then add the meat and shake well.
(3) In a frying pan, heat the oil  and sauté the garlic for about 30 seconds. Add the liver and cook on a high heat turning constantly to ensure it is evenly cooked.
(4) Cook until the liver is crispy on the outside but not overcooked. The inside should remain soft and pinky. Add half the chopped parsley and remove from the pan.
(5) Serve on a bed of sliced red onion tossed with the remaining parsley and ground Sumac.
 
Notes:-
 
We found an 'Intercontinental' Shop where the Sumac was 79p for 100g. The original recipe was intended for Calves's Liver, but the Pig's Liver was less than £1 for 900g. Lamb's Liver at £200 per Kg is out of the question!
 
We served ours with Potato wedges and fried Leek.

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Super Kiev recipe

We’ve been playing with Lacto Fermenting Garlic – Instructions here. Which if anything has made the already potent Polish Garlic even more so. Normal grated Garlic works just fine but we like our little experiments….

As we knew this was going to be very Garlicy Sue replaced the usual (Gluten free) bread crumbs with some home made Garlic bread we had in the freezer. A quick blitz in the wuzzer and it was good to go.

Our previous Chicken Kiev recipe is here.

These were really good and we served them with Chips and a home had Coleslaw. We won’t be having vampire issues in the near future!

 

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Sweet Potato Tagliatelle Bolognaise

Bolognaise is a staple here but traditional Wheat based Pasta is off the menu as Sue has a very damaging reaction to the Gluten. So we’re always on the look out for interesting alternatives. We’ve tried and enjoyed Rice Tagliatelle which is great, but it really only want immersing in boiling water. It very quickly looses starch and congeals if you’re not careful.

So what is that strange looking grey / green stuff you may be wondering? It’s Sweet Potato starch Tagliatelle. I spotted this in a Chinese supermarket in Manchester when I was working there a couple of weeks ago. The name is perhaps a bit deceptive. Although it is made from the starch of Sweet Potatoes, it’s actually not at all sweet. It has the texture of traditional pasta and is boiled for 6 to 7 minutes without the risk of sticking together. Despite the odd colour it was very tasty.

Our general Bolognaise recipe is here

 

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As a bit of a joke I posted “ Your turn to make proper Bubble & Squeak Sue” on Facebook. Never challenge the Chef! Off she toddled to the freezer to rummage through the boxes of bits and bobs we keep from previous meals and came up with this All Day Breakfast gig.

Bubble & Squeak Challenge



Sausages
Garlic Button Mushrooms
Bubble & Squeak
Crispy grilled Bacon
Fried Egg
Baked Beans

Not surprisingly for us Chilli had found it’s way into some of the left over veg at some stage – which was actually a great, if unexpected, addition! Price wise this meal probably cost us £1.50 each in fresh ingredients. The nearest equivalent I can find is at Stop The World Cafe at Leigh-On-Sea in Essex - “The Belly Buster Breakfast” at £11.50. 

 

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Loaded mashed Potato Fritters

If you are ever a bit too generous with the spuds and end up with some mashed Potato left over this is a great way to make us of them.

Ingredients:-

Cooked mashed potato
Grated cheese
Flour (Gluten free in our case)
2 Eggs lightly beaten
Salt and Pepper to taste
Chopped Spring Onion
Oil for frying

Method:-

(1) Mix all the ingredients adding extra flour if the mixture seems a bit wet to form.
(2) Flour a board and pop your mixture on the flour.
(3) Lightly sprinkle the top with flour and then pat out to a thickness of about 1cm.
(4) Cut into disks. We haven’t go a cutting so I just use a glass!
(5) Add Oil to a frying pan and place over a medium heat.
(6) Fry gently on both sides.

We enjoyed these as a side with slow roast spare Ribs and Coleslaw.

 

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Popcorn style crispy coated Chicken

Sue is always developing her crispy coatings. You might have seen these Popcorn style coatings at the major take away restaurants. So here is our none Popcorn version with an unusual twist in the ingredients…..

Ingredients:-

Chicken thighs
Plain (Gluten free in our case) Flour
Chilli flakes
Garlic Salt
Onion Salt
Hot Paprika powder
Mixed herbs
Salt and Pepper
A sharing bag of Cheese and Onion crisps
2 Eggs, beaten for the Egg wash.

Method:-

(1) Smash the crisps up in their bag.
(2) Mix all the dry ingredients well.
(3) Dip each Chicken portion in the seasoned flour mix.
(4) Dip in the Egg wash.
(5) Re-coat with seasoned flour mix.
(6) Roast on a grill tray at 180C for 25 minutes.

We had home made Coleslaw, Garlic Bread and Corn on the Cob with ours.

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