Month: April 2024
Fried liver with apples, Porto wine sauce and croquettes
Porto wine and liver are a perfect match, as if they were made for each other. Do you also cook with as little loss of ingredients as possible? Get started with a piece of liver and take this dish to the next level. Serve with apples, croquettes and a flavourful Porto wine sauce. A classic in a ‘no waste’ jacket, enjoy!
Ingredients
4 apples
30 g hazelnuts
2 sweet onions
1 clove of garlic
500 g pork or calf liver
0.50 kl curry
2 cl honey
2 sprigs of thyme, 1 bay leaf
200 ml porto wine
250 ml veal stock
1 tbsp corn starch
butter
24 croquettes
14 ingredients selected
Directions: Peel the onion and cut into strips. Peel and press the garlic.
Cut the liver into 2 or 3 large pieces.
Season the liver with curry, pepper and salt.
Melt a knob of butter in a non-stick pan and fry the liver pieces briefly until golden brown. Season with salt and pepper.
Remove from the pan, add another knob of butter and stew in it the onion with a dash of water over low heat until soft (about 10 minutes). Add the garlic and let everything caramelise lightly together.
Deglaze with the Porto wine and stock and reduce to half. Season with pepper and salt.
Meanwhile, prepare the apples.
Remove the stones from the apples and cut into wedges. Coarsely chop the hazelnuts.
Melt a tablespoon of butter and fry the apple slices until lightly golden brown. Add the hazelnuts, thyme and honey and allow to caramelise well.
Mix the corn starch with 2 tablespoons of water and add to the sauce. Leave to cook for another 1 minute. Add the liver to the sauce and warm together until the liver is cooked.
Deep-fry the croquettes.
Serve the liver with the fried apples with the Porto sauce and croquettes.
Turtle Lush cake
Dive into the divine layers of the Turtle Lush dessert. With a buttery crust, creamy cheesecake, chocolate pudding, caramel, and pecans, each bite will take you on a delightful journey of flavors.
Ingredients:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 1 cup cream cheese, softened
– 1 cup powdered sugar
– 2 cups whipped cream
– 2 cups chocolate pudding
– ½ cup caramel sauce
– 1 cup chopped pecans
– Chocolate shavings for garnish
Directions:
1. Mix the graham cracker crumbs and melted butter in a bowl. Press the mixture onto the bottom of a greased 9×13-inch baking dish to form the crust.
2. In a separate bowl, beat the cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped cream.
3. Spread the cream cheese mixture over the graham cracker crust in an even layer.
4. Pour the chocolate pudding over the cream cheese layer, spreading it to cover the surface.
5. Drizzle the caramel sauce over the chocolate pudding layer, creating a beautiful pattern.
6. Sprinkle the chopped pecans on top of the caramel layer.
7. Spread the remaining whipped cream over the pecans.
8. Garnish with chocolate shavings.
9. Refrigerate the Turtle Lush for at least 4 hours or overnight to allow the layers to set.
10. Slice and serve this indulgent dessert.
spajzgirl 