John Myers
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Ingredients
Liver skewers with bacon:
- 260 g Pork liver (20 pieces)
- 80 g Gelderland pork belly in slices
- 200 g 2 Onions
- 20 piece Sage leaves
- 2 tbsp Clarified butter
- 1 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Beetroot salad:
- 240 Beetroot, cooked and peeled
- 2 tbsp Sylt salad sauce
- 1 tbsp Light rice vinegar
- 0,5 tsp Medium hot mustard
- 0,5 tsp Sugar
- 0,5 tsp Salt
Curry rice:
- 75 g Basmati rice
- 275 ml Water
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric
- 1 tsp Mild curry powder
Serve:
- 4 piece Parsley stalks for garnish
Instructions
Liver skewers with bacon:
- Cut the onions into quarters and slice / assemble them apart. Cut the bacon into pieces. Clean / strip the liver, wash, pat dry with kitchen paper and cut into pieces (approx. 20 pieces). Thread / stick alternately onion wedge, bacon piece, sage leaf and liver piece on wooden skewers. Fry skewers in a grill pan with clarified butter (1 tbsp) and sunflower oil (1 tbsp), turning repeatedly, until golden-brown. Finally, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).
Beetroot salad:
- Cut the beetroot first into slices and then into strips. Mix the beetroot strips with Sylt salad sauce (2 tbsp), light rice vinegar (1 tbsp), sugar (½ teaspoon), medium-hot mustard (½ teaspoon) and salt (½ teaspoon) and let it steep for a few minutes.
Curry rice:
- Bring basmati rice (75 g) in salted water (375 ml water / ½ teaspoon salt) and ground turmeric (½ teaspoon) to the boil, stir and cook on the lowest setting with the lid on for about 20 minutes. Add mild curry powder (1 teaspoon) and mix with the rice.
Serve:
- Squeeze curry rice into a cup and turn it onto the plate. Add liver skewers with bacon and beetroot salad and garnish with parsley, serve.
