Another busy week at “Your Chef” I’m pleased to report. We catered for a lovely gathering at Wrawby on Sunday and the weather was extremely kind to us, the wind dropped and the sun shone perfectly for the duration. We provided a barbecue for the very appreciative guests and the home made desserts went down a storm.
This week I have a demonstration to so for the Farmers Wives and the theme will be salad dressings and dips. I have produced a recipe leaflet to go along with the talk so if anyone would like a copy please e mail me your name and address and I will post you one. There are 8 recipes on it all of which will give your salads a nice twist.
We have a wedding to cater on Saturday and it is a garden party so fingers crossed that the weather is as kind to us this weekend.
Craig, who works for us part time, is getting married to Kim on Friday so many congratulations to them, wishing them every future happiness together.
As most of you know I do some development work for Mr Huda’s Surma Secrets and Mr Huda asked me to try and come up with a liver recipe utilising his herbs and spices. I decided to give a liver stir fry a go and I was extremely pleased with the results, it was very tasty. It has lots of vegetables in it, is high in iron because of the liver and it is full of flavour, if you cut the liver up really small you wouldn’t even know it was liver. And apart from all that it’s very quick to prepare and cook.
Curried liver stir fry
Makes 2 portions
8oz (200g) Pigs liver cut into thin strips
2 tsp olive oil
2 tsp Mr Hudas Universal curry paste
300g finely sliced vegetables such as onions, peppers, mushrooms, bean sprouts, cabbage, carrot and courgette.
400g fresh egg noodles
In a bowl stir together the finely sliced liver 1 tsp olive oil and the 2tsps of Mr Hudas universal curry paste.
You need a lidded frying pan and a non stick wok. Heat the lidded frying pan and add the liver and curry paste mix, stirring for 3-4 minutes until the liver is sealed and starting to colour slightly. Turn down the heat and place the lid on, leave to cook slowly for 7-10 minutes. Meanwhile heat 1 tsp of olive oil in the wok until hot, add the vegetables and stir fry unitl they have the desired texture, add the egg noodles and stir fry until they are heated through. Finally add the liver and stir through the vegetable and noodle mix. Serve immediately.
Have a great week, don’t forget to send any culinary questions you may have, if we get enough we will put them on the web site so everyone can benefit.
0 comments:
Post a Comment