© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

The beef liver is cooked to be really tender, wonderfully succulent and pairs perfectly with the arugula and fruit salad. The liver is really fantastic for you and filled with essential vitamins and minerals (Vitamin B12, Vitamin A, Iron, Copper and Choline) your body needs. If you aren?t a big fan of nutrient-dense superfood-beef liver like me, try lamb or chicken liver. They are milder in taste and have a softer texture. You can also soak beef liver in milk overnight to make the flavour milder.

500 g Beef liver, organic and grass-fed
50 g Ghee
3 Garlic clove, chopped
1 tsp Ginger, peeled and shredded
1/2 tsp Dried red chilli pepper flakes 2/3 tsp Coriander powder
1 tbsp Brandy (or Sherry)
Black lava salt
50 g Arugula
3-4 Ripe apricots, stoned and cut into wedges
100 g Gooseberries
1 tbsp Parsley, chopped
Pink peppercorns, to garnish

Clean beef liver and cut roughly into 2-inch segments. Heat the ghee in a skillet over high heat until hot. Add the liver, garlic, and ginger and stir-fry until browned but interior is still pinkish, about 2 minutes. Add in pepper flakes, coriander powder and Brandy or Sherry. Stir everything together and cook for a minute. Season with salt.
Place arugula, apricot wedges and gooseberries in two serving plates. Top with beef liver. Sprinkle some chopped parsley and pink peppercorns over.

© 2021 | http://angiesr...