John Myers
Contents
show
Ingredients
Apple and onion vegetables:
- 1 tbsp Rapeseed oil
- 0,5 Pc. Onion
- 1 Pc. Apple
- Five-spice powder
- Salt
Mashed potatoes:
- 6 Pc. Floury potatoes
- 1 tbsp Butter
- Milk or sweet cream
- Salt
- Pepper
- Nutmeg
Poultry liver:
- 1 tbsp Butter
- 200 g Poultry liver
- Flour
- Pepper
- Salt
Instructions
Apple and onion vegetables:
- Cut half the vegetable onion into slices so that half rings are formed. Heat the rapeseed oil in a saucepan and fry the onion in it. When this is soft (of course you can also fry it more sharply!), Add the peeled, pitted and sliced apple. Turn down the temperature and steam everything for about 10 minutes. Season to taste with 5 spice powder and salt.
Mashed potatoes:
- Peel the potatoes, cut them into smaller pieces and cook them in salted water for about 20 minutes. After pouring off the milk or cream (the amount depends on how firm or fluffy you like the mashed potatoes), add the butter to the potatoes and puree everything (I use an attachment for my hand blender - "puree masher"). Or press through the potato press and then stir in the ingredients. Then season to taste with salt, pepper and nutmeg.
Poultry liver:
- The poultry liver (gladly more than just 200g for 2 people ... unfortunately I didn't have more :-() Wash, pat dry and clean. Then flour and fry in the melted butter, turning it very hot. Because the poultry liver is different is thick, remove the pan from the hob for about 3 minutes and cover it with a lid (e.g. a splash guard with holes) to tighten, then season with pepper and salt on both sides and serve immediately!
Annotation:
- I really always prepare the liver at the very end, because it is important to bring it hot on the table, then it stays crispy on the outside and soft on the inside.
Nutrition
Serving: 100gCalories: 396kcalCarbohydrates: 2.8gProtein: 13.8gFat: 37.2g
