Galloway beef liver with apple and orange salad
Recipe Facts
Difficulty level:
medium ◉ ◉◉ ◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, cookie cutter, grill grid
Ingredients
• Whole liver from Galloway
Beef
• 2 firm, sour apples
• 1 orange
• 3 spring onions
• 2 tbsp Williams pear fruit spread
(e.g. from Zuegg)
• 2 tbsp sweet mustard
• 5 olive oil
• 1 tbsp mild white balsamic vinegar
and red
• Seasoned Salt
• coarse sea salt
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preparation
➊ Remove the core from the apples using a corer and then cut them into finger-thick slices without peeling them. Brush with lemon juice immediately. Grill on both sides – use a grill rack if necessary. Make sure that the slices do not become too soft.
➋ Cut the peel off the oranges with a sharp knife and then carefully cut out the fillets between the skins. Collect the juice. Mix the fruit spread, mustard, olive oil, the collected orange juice and the balsamic vinegar until smooth and season with herb salt. Cut the spring onions into fine rings and add.
➌ Cut the liver into finger-thick slices and cook on the grill until the desired degree of doneness is reached.
➍ To serve, arrange the apple slices and orange fillets on a plate and pour the sauce over them. Cut the grilled liver into slices and arrange on the plate next to the salad. Sprinkle with sea salt.
Recipe by Heinrich Herwig
Heinrich Herwig is a passionate hobby cook and a real North German foodie. He publishes his recipe creations on his blog "Gaumenschrei". There he also writes about everything that comes to mind or comes across in connection with enjoyment, cooking, food, travel, etc. More atwww.gaumenschrei.de
Recipe from FIRE&FOOD issue 04/2019
