John Myers
Contents
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Ingredients
Chicken liver with onion, cherries and balsamic vinegar
- 50 g Frozen sour cherries
- 100 g Chicken liver
- 1 tbsp Flour
- Pepper salt
- Fat for frying
- 1 Fresh onion
- 1 tbsp Brown sugar
- 30 ml Medium dry red wine
- 5 g Ice cold butter
- 1 tbsp Balsamic vinegar
Brussels sprouts - potato - puree
- 130 g Potatoes
- 130 g Brussels sprouts fresh
- Salt
- Some butter
- Some warm milk
- Nutmeg
Serving
- Parsley crispy fresh
Instructions
Chicken liver with onion, cherries and balsamic vinegar
- Thaw the cherries. Drain. Wash the liver, dry it with kitchen paper and remove everything that does not belong on it. Season the flour with salt and pepper. Turn the liver in it and fry on both sides in the hot fat. Take out of the crucible.
- Peel the onion, cut in half and cut into fine wedges. Fry lightly in the frying fat. Sprinkle with sugar and caramelize. Deglaze with red wine. Reduce something. Stir in butter and balsamic vinegar. Add the cherries and heat. Finally, put the liver back in the pan and heat it up.
Brussels sprouts - potato - puree
- Peel, wash and dice the potatoes. Clean the Brussels sprouts, cut in half if necessary. Cook the potatoes in boiling salted water for 20 minutes. Add the Brussels sprouts to the potatoes halfway through the cooking time.
- Drain and drain. Add a little butter and warm milk and puree. Season with nutmeg.
Serving
- Arrange the chicken liver with the puree on a plate. Wash parsley, shake dry. Garnish the puree with it.
Nutrition
Serving: 100gCalories: 132kcalCarbohydrates: 15.7gProtein: 6.2gFat: 4.7g
