Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Breakfast => Topic started by: Foxx on August 25, 2012, 08:41:25 am
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Now this isnt everyones idea of breakfast but we love it here. It also doesnt look very appealing either but I have no idea on how to "pretty" it up. This is my second try of this and imo it came out a lot better than the first & I managed to write the steps down this time. I hope my instructions are not confusing either.
(http://s13.postimage.org/9xcwsia4z/livers_007_001_Medium.jpg) (http://postimage.org/image/9xcwsia4z/)
INGREDIENTS
400g liver(approx)
50g Plain Flour
1 Tablespoon Black Pepper
100g Bacon
20g Olive Oil(wouldnt matter what oil is used)
1 medium onion-Halved
100g water
METHOD
Add teaspoon of salt to 500g of water & put liver in to soak for 1 hour,this makes it easier to peel of the outer membrane of the liver.Peel this membrane off completely.The membrane looks like a sausage casing.Slice the liver into thin strips.
Slice 100g of bacon into thin strips.
Place 50g of flour & 1 Tbsp of black pepper into container & mix well.Add the sliced liver,toss to coat it all well.Take livers out of container & set aside.Reserve the left over flour if you wish to thicken the gravy at the end.
Chop the 2 onion halves on speed 7 for 5 secs.
Add oil & bacon cook for 3 minutes @ 100,speed 1 in reverse.
Add liver & cook 7 mins,varoma,speed 1 in reverse.
Add water & cook 10 mins on 100,speed 1 in reverse.
Check consistency of the gravy,add flour or water to taste and cook for 5 mins more.
Serve on buttered toast & enjoy.. :)
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Thanks for sharing your recipe Foxx. :)
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Thanks so much for this recipe Foxx. I love lambs fry and bacon, perhaps not for breakfast but with mashed potato, peas & carrot as a main. I have had one in the freezer just waiting for me to convert my method for the TMX so now you have done the work for me ;)
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Your welcome CC & Judydawn. :) Judy,I would never of thought to serve it with that,so I will try it for a lazy evenings dinner when I have one of those evenings I just cant be bothered.
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My Mum used to make it as an evening meal and that's all I have ever done too. This is probably the only food I cook the same as Mum did.
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Great conversion, well done. I'm afraid I am not a lambs fry fan. The only thing I have ever liked to do with it is/was help Dad take it from the sheep as a kid.
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Judy,I have never tried it until my partner requested it one day.He loved it as a kid as his mum used to cook it.My mum may have cooked it when we were kids too but I cant remember ever trying it if she did.
Haha Cookie,I too used to like watching my dad but when he would do the rabbits.I realise its not a recipe people would go gaga over either ;)
I do hope someone tries it,reports back with their verdict & maybe a few improvements.. :)
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Love it for breakfast on a toasted ciabatta slice and an egg on top. Bliss. Bet chookie would love it too.
Gert
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I haven't cook Lamb's Fry for ages, late Hubby and kids love it, I use tinned tomatoes instead of water. I will have to try it in the TMX thanks Foxx for jogging our memories on this.
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Love it for breakfast on a toasted ciabatta slice and an egg on top.
Gert
Ewwwww Gert,hope it isnt a runny egg on top cos that would make me sick..lol!
Aussie Brenda,let me know how it goes when you decide to try it.. :) Tinned tomatoes ey,will try that next time.
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Love Lambs fry and bacon - not so much for breakfast but with mashed potato and peas. Will make in TMX next time. As for pretty up - not sure that you can - perhaps just some chopped fresh parsley sprinkled over the top.
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Deniser,please report back when/if you make this.Am always open for advice to make it better. :)
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When I saw this recipe I bought the liver and it is on my list . I will post a review in the next week or so.
Gert
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Oh goody,goody Gert,shall look forward to your review then. :)
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Yes Gert, I love lamb's fry. Found one in the freezer yesterday, will try. There is a Cafe in Ballarat that cooks the BEST fry for breakfast.
Thanks
Foxx.
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Well I finally got around to making this recipe today Foxx and others interested. It looked nothing like yours Foxx - how ever did you manage to keep the pieces intact? This is what I did once I realised that if I cooked mine as long as you did, it would have been one big mush.
Firstly I only chopped the onion 2 sec/speed 5 as I like some chunkiness to my onions.
I then cooked the onion and bacon on varoma temperature for 3 minutes/reverse/speed 1 then added the leftover flour (from the dusting of the lamb's fry) which I cooked for 1 minute/varoma temp/reverse/speed 1.
Added the liver pieces and only cooked 3 mins/varoma temp/reverse/speed 1 before adding the water and cooking for a further 4 mins/100o/reverse/speed 1.
Placed the mixture into a casserole dish which fitted into the varoma dish. The liver wasn't cooked but if I had continued to cook it in the TM bowl, I didn't think I would have been left with any pieces at all.
Filled the steaming basket with carrot and potato pieces. Poured a litre of boiling water into the bowl, placed the varoma dish on top and set the time for 30 mins/varoma temp/speed 3. I had the varoma tray in place as I did intend putting some frozen peas on there for the last 5 minutes or so but I came onto the forum and completely forgot about them. I then cooked them separately in the microwave whilst I mashed the potato.
I was a bit dubious as to how this meal would taste but even though it didn't look the best, it tasted just like my old version of lamb's fry and bacon made in a saucepan. The only thing I hate about lamb's fry is all the veins you have to remove which of course means you can't slice it neatly, well I can't anyway.
Thanks for your recipe Foxx, it was worth a try but I think for me, it's quicker and a neater finished meal when made in a saucepan/frying pan. I would love for someone else to try this recipe and see what they think.
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Sorry for late reply Judydawn but I have just about given up with this forum due to it being hard at times to log in etc. It took me awhile to get in just now. Sorry yours didn't turn out. I think I may need to edit my recipe and put an addit maybe "Reserve the left over flour if you wish to thicken the gravy at the end". I think cos you added the leftover flour with the bacon/onion then cooked it that's where it may possibly have gone funny. I am going to try this recipe again just to double check everything through. Thanks for trying it Judydawn :)
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I think you are right Foxx, perhaps I will give it another go another time and leave the thickening to last. It worked well and saved time though being able to cook the vegies whilst continuing to cook the lamb's fry in the varoma.
I don't know why you are having a problem logging in, haven't heard of others having this trouble.
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Doesn't everyone log in permanently?
The only ones who wouldn't would be those snooping about maybe?
Gert
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I'm with you Gert I stay permanently logged in. Hope you are feeling good today.
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Oh I looooovvvvee Lamb's fry with bacon and onion, though I cook it with tinned tomatoes too :D Might have to send DH and the kids out for brekky one morning so I can make it :D
... and yes I am permanently logged in too ;)
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I'm not permanently logged in. I think it's because I've a DH who works in I.T. and he is always telling me to log out of anything, shut down, turn off etc!
Week days when I'm at work I usually check out the forum, but I don't sign in. Lurking maybe, not snooping ;D
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I am usually logged in permanently but for a few days it just isn't happening and I have to log on every time for some reason. Still doesn't take long though. Will have a word to MM and see if there is a reason later.
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I think you are right Foxx, perhaps I will give it another go another time and leave the thickening to last. It worked well and saved time though being able to cook the vegies whilst continuing to cook the lamb's fry in the varoma.
I don't know why you are having a problem logging in, haven't heard of others having this trouble.
I'm still going to give it another shot just in case. If you do try it again Judydawn let me know the result,please. I'm not very good at wording things actually so next time I will take more care in submitting a recipe. I did edit in that little bit too in the recipe here. But I still hope others try it. It seemed to log in me quite hastily now so I'm wondering whether its my nets "time of month" again or maybe my browser. I usually use old internet explorer but this time I used Google Chrome? Dunno,but will persevere with it. Not sure if Im permanently logged in or not?
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I saw this a while ago and decided to try it to see if it was better than on the stove .
I have to say I am not one to closely follow a recipe unless it is critical.
I just winged it. I soaked the liver in salted milk for an hour or so. I then removed some of the membrane but was not too picky about it. I sliced it into THICK slices, tossed it into flour with salt and pepper.
I took a really large onion, sliced it in half then thickish slices lengthways. I cooked that for 5 minutes on 100 before adding the liver. Into the THERMOTHINGY for 5 min on 100. I then poured some water through the lid and cooked it for another 3 minutes. It was still soft enough to cut a slice with the side of my super spatula.
I put it into my thermoserver while I cooked some mash and put a couple of mushrooms and broccoli into the varoma.
I found the onions were very sweet so I served it with some sour cream on top.
It was easier and nicer than stove top. The liver was perfect and the gravy just right
Gert
(http://img.tapatalk.com/d/12/10/08/muhe7emy.jpg)
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It is not a pretty meal but it was yummy and easy. Keep the liver thick and remember reverse. Good breakie meal.
Gert
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Gretchen, when did you add the liver in this step
I took a really large onion, sliced it in half then thickish slices lengthways. Into the THERMOTHINGY for 5 min on 100. I then poured some water through the lid and cooked it for another 3 minutes. It was still soft enough to cut a slice with the side of my super spatula.
Did you saute the onion for 5 mins before adding the liver or was the onion & liver put in at the same time?
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Got distracted and lost the plot and half the pot. LOL!
Gert
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Foxx will be happy you have tried it Gretchen. The biggest problem I have with lamb's fry is that I am so darn fussy and have to remove all the membranes - you know how long that takes :-)) My Mum never did but my dear Nana used to dice the lamb's fry so that it was easier to remove it all as she knew I would then eat it. How thick were your slices? When I made this one mine were no thicker than 2cm which enabled me to get the membrane out.
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If you freeze the liver you can more easily strip the outer membrane . I usually never bother and can't find any difference. I do when slicing remove any connective tissue and sometimes there is a small calcified bit, usually round , to remove as it can be gritty. My slices were about the width of my fat thumb. Chunky works too as liver is very soft.
Same thing with brains. I do ot remove the membrane. Too hard. Makes no difference if they are crumbed anyway.
Liver is nice for a change.
Gert