Baked Liver Recipes
Delicious baked liver recipes from www.nonnascooking.com
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Chocolate nut halva
Chocolate nut halva | Derived from the Arabic word for “sweet”, the term halva or similar is used in countries around the world to refer to countless varieties of nut- or flour-based confectionery. This sesame-based version, popular throughout the Middle East, is from Lebanon and is swirled with chocolate, slivered almonds and pistachios. The flaky texture of store-bought halva is difficult to re-create at home because many traditional recipes include a meringue-like substance made from sugar sy
Assam laksa | "This is my all-time favourite Malaysian dish. Whenever I go back to Kuala Lumpur, my first thought as the plane hits the tarmac is to make a bee line for the closest assam laksa I can get my hands on. Unlike the more well-known coconut-milk based curry laksa, the base broth is made from fish, tamarind and torch ginger flower, resulting in a lovely, sour, fragrant soup, served with chewy, translucent noodles and garnished with the lively flavours of fresh pineapple, cucumber, red
Green goddess rasam
Green goddess rasam | One of my favourite South Indian soups is rasam (pronounced rus-um), which can best be described as a spiced, fiery, peppery broth that is rather light yet wholesome. Rasam is also considered by some to have a healing touch. Instead of going with the traditional tomato-based recipe that makes a reddish-brown rasam, I've taken a few liberties along with a little inspiration from a rasam we tried at modern Indian restaurant in Bombay, as well as green goddess dressing. The re
Strozzapreti with wild boar and mushroom sauce
Strozzapreti with wild boar and mushroom sauce | Chef Michele Usci and restaurant owner Tony Nicolini from Melbourne’s D.O.C Italian restaurant give us insider tips on how to prepare strozzapreti with wild boar sausages and mushroom sauce. This is an amazing type of pasta that literally means "the priest stranglers". It's used widely all over Italy and works best with rich tomato-based recipes. You can also make this dish using lamb or pork sausages.
Coconut banana bread lamingtons
Coconut banana bread lamingtons | Just when you thought lamingtons couldn't get any better, along comes a banana bread version. Arguably these are simpler to make than the traditional sponge-based type, as banana bread is so simple to whip up. You literally measure everything out then stir it all together and bake. Too easy.
Hristina’s sour cherry strudel
Hristina’s sour cherry strudel | This stunningly easy recipe comes from a wonderful cook and friend, Hristina, who lives in Hobart and harvests and pits her own cherries in the Huon Valley every January. If you’re using frozen cherries, let them half-defrost only before using, as they will leach too much juice into the pastry. I used a packet of filo pastry and made three strudels each to serve about four people. Hristinas's recipe is based on the traditional strudel, or layered pastry with a sw
Steamed pumpkin dumplings
Steamed pumpkin dumplings | ‘Pumpkin dumplings!’ shrieked our Taiwanese friend Sarah, who has lived all over the Mainland for years. ‘That’s not Chinese!’ Unhappily we’ve never quite made it to Xinjiang, the sprawling Muslim region in the northwest, but we have eaten bucketloads of food from that area during our travels. These are based on a dish from that region, kawa mantisi, or pumpkin dumplings. So, technically, she’s right; these aren’t strictly Han Chinese, but Xinjiang counts as part of G
Spaghetti alla carbonara
Spaghetti alla carbonara | Translating literally as "spaghetti charcoal burners'-style", the connection between this Roman pasta dish and the region’s coal miners has inspired many an Italian tale. A classic combination of pork, egg, cheese (Parmigiano Reggiano or pecorino) and black pepper, spaghetti alla carbonara is thought to have been created by the miners (carbonai) in the Apennine mountains who introduced it to Rome on their visits selling coal. Another theory suggests it actually origin
Sea urchin chawan mushi
Sea urchin chawan mushi | Translating literally as ‘tea cup steam’, these savoury Japanese custards are traditionally served as appetisers. The steam gives the custards their trademark silken texture, but make sure you bake them in a low oven or they run the risk of becoming grainy.
Baked carp | Considered by many to be a pest, carp is actually a very popular fish in Iraq. In riverside restaurants in Baghdad, you will find the local specialty, mazguf – whole carp butterflied and crusted with salt, set upright on sticks and cooked against an open fire. Our cooks Huda and Amera get their fish from the Murray River which flows through Cobram.
Celebration bread | This bread is flavoured with saffron, which benefits from an overnight soak. Make sure to remove all the saffron from the soaking dish, and use a spatula to get out all the cream from the pan, or you’ll lose flavour. The bread takes a while to rise, as it’s heavy from the butter and cream, hence 2 packets of yeast. If you live in a very warm climate, try using one packet. The bread takes 6 hours to prove, so don’t start too late as it has to be baked the same day. It’s best e
Brioche | This classic French bread is rich and slightly sweet, with a soft, golden crust and a yellow, buttery, cakey crumb. It is widely eaten in France - with coffee for breakfast, as a roll with dinner, or as a base for any number of desserts. At River Cottage, we like to toast brioche and serve it with a smooth chicken liver pate, and a little fruit jelly. Contrary to popular belief, as bread goes, brioche is pretty straightforward. The dough is very soft to handle though, so kneading in
Haggis with creamed tomato and whisky sauce
Haggis with creamed tomato and whisky sauce | “Let me set the record straight, haggis is not an animal! It is a traditional Scottish sausage made from a sheep’s stomach stuffed with diced sheep’s liver, lungs and heart, along with oatmeal, onion, suet and seasoning. These days, they usually add lamb meat and beef mince. It mightn't sound overly appealing, but this dish is actually very tasty. You can also buy vegetarian haggis, which is based on beans. Most haggis is par-cooked before being sold
Swordfish involtini | Chef and author Dominique Rizzo shares her recipe for swordish involtini with SBS Radio’s Matteo Rubbettino. This recipe is a rendition of the sarde beccafico, stuffed baked sardines, although this is my version using swordfish and the similar delicious stuffing of garlic, pine nuts, raisins, pecorino cheese and onions. Sarde beccafico is a typical Sicilian dish made of fresh sardines filled breadcrumbs, olive oil, pine nuts and raisins. Beccafico, which is a little bird si