Thursday, 2 October 2014

Lambs Liver with Apple and Balsamic

Yep, it's been a long time.  Too many months of being stuck in a culinary rut, eating the same type of food week in week out, no enthusiasm to try anything new.   Boredom, complacency and continued diet weariness set in.

So I am trying to shake myself out of it and to start cooking recipes I would not normally cook or have never tried before.

This dish from Weight Watchers was so prefect for spicing up the taste buds and getting the enthusiasm back up and running.

It is simple, quick and packs such a yummy punch.

Lamb's Liver with Apple & Balsamic
Serves 2 Approx Pro Points 8 per serving

1 medium swede, peeled and cubed
2 spring onions, fine chopped
2 tbsp. skimmed milk
2 tsp olive oil
300g Lamb's liver, cut into strips
1 small red apple, cored and cut into 8 wedges
150ml unsweetened apple juice
1 tbsp. Balsamic vinegar
1/2 tsp dried sage

Boil up the swede for 10 mins, the drain and add the spring onions and milk, cover and leave to one side.

In a non-stick frying pan heat the oil and then add the liver.  Cook for 1 minute, add the apple and fry for a further minute.  Pour in the apple juice, Balsamic and sage and bubble away over a high heat for 3-5 mins, until the liquid has thickened.

Lightly crush the swede and make sure the onions and mike a mixed in well.

Serve the liver on a bed of swede and pour over any remaining juices. Yum.