EASY CHILLED WEEKENDS

06th April 2018
BEEF LIVER SOFTIE Source:The Midweek Sun


My style of cooking is very much based on ingredients that can be easily found in supermarkets along with a few ingredients here and there that require a bit more of search. To all those who are learning how to cook, its important you do not feel as if every recipe must be replaced with 100 percent accuracy. In all honesty, the best recipe are those born an accidental occurrence and should always try substitute an ingredient for one that was required. For easy weekends, find great ideas for light family lunches that also work as starters for bigger get- togethers . Big plates are usually served for big crowds for stress free entertaining for example grilled chicken salad, vegetable roasts or boozy steaks are just some awesome ideas. If you are lucky to be in a garden, those greens are essential for making the most of the day.

BEEF LIVER SOFTIE INGREDIENTS 225g cooked beef liver Small bunch fresh chives 1 teaspoon lime rind grated 2 tablespoon lime juice 1 garlic clove peeled ½ cup plain yoghurt Salt and pepper 1 teaspoon lime zest to garnish Salt crackers METHOD Dice the liver and place in a food processor/ blender. Add the chives, lime rind, lemon juice and garlic, process lightly until minced. Alternatively, finely chop the liver, chives, garlic and place in a bowl. Mix gently with the lime rind and juice. Transfer the mixture into a bowl and mix with the plain yogurt. Season with salt and pepper to taste and leave to chill in the refrigerator for about 30 minutes. Transfer the softie to individual serving dishes and garnish with chives. Serve the beef liver softie with salt crackers. C

HEF’S TIP This softie can be equally successful with other kinds of minced, lean, cooked meat such as beef, pork and turkey. Alternatively, replace the beef liver with chicken and ham, peeled prawns, white crab meat, canned tuna in brine, drained. Remember that removing the skin from the poultry reduces the fat content to the dish. For more recipes and feedback, follow my Facebook page Food Radio .




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