Sunday, September 19, 2010

Roasted beetroots and tender chicken liver

      Such an autumn vegetable like beetroot doesn’t have to be boring and dull. Roast it with some herbs, garlic and balsamic vinegar and a rustic beetroot becomes exquisite treat. Sweet and sour tender chicken livers match perfectly for sweetish roasted vitamins full beetroots.

Serves 2:

For beetroots:
2 middle sized beetroots
2 springs of rosemary
3 springs of thyme
3 cloves of garlic
4 tablespoons of olive oil
4 tablespoons of balsamic vinegar 
2 teaspoons of brown sugar (like Muscovado)
Salt and pepper for taste

For liver:
400 grams of chicken liver
2 tablespoons of olive oil
1 tablespoon of butter
½ tablespoon of muscovado sugar
5 tablespoons of balsamic vinegar
Salt and pepper to taste

For beetroots:
1) Wash the beetroots clean and cook them in boiling water for 40 min. Cool them down a bit and peel. Then dice them roughly,( approximately 2-3 cm dice). Place them on the baking tray.
2) Pre-heat oven to 220 ˚C.
3) Place peeled garlic cloves, rosemary needles, thyme leaves, olive oil, sugar, vinegar in blender, and blend everything till ingredients incorporate. Pour over warm beetroots, add salt and freshly ground pepper to taste. Mix everything very well and put in the hot oven for 30 min.

For liver:

1)Wash and clean the liver. Cut away all the white things from it. Make sure the pieces of liver are more or less the same size. If not cut some as necessary.
2) Preheat a shallow frying pan with oil. Melt a Tbsp of butter. When it stops foaming add the liver pieces. Fry at medium heat for about 2 min. on each side. Salt and pepper. Sprinkle liver with sugar. When sugar dissolves add balsamic vinegar. Let it boil for a min. Stir everything well and turn off the heat.

TIP: Be careful not to overcook liver, it would spoil the salad irreversibly.
     Transfer Your roasted beetroot on plates, and place the liver on top. Pour carmelized frying the juices over the dish. Serve!

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