Last of the honey, ground beef + organs + collagen
Meal 1
- 10 oz 80/20 ground beef
- 1 c collagen (beef + chicken)
- 2 tsp raw honey
- pinch Celtic sea salt
Meal 2
- 5 oz 80/20 ground beef
- 2 oz calf liver
- 2 oz beef heart
- 2 T Kerrygold butter
- 1 tsp raw honey dissolved in water
- pinch Celtic sea salt
// Hell Yes, Beck
Beef liver stewed with onions and sour cream in a slow cooker. You will love this dish!
Beef liver in sour cream is a full-fledged, hearty dish that can be served at any time of the day and under any side dish. In addition, it is useful for a growing and recovering organism and is well absorbed. And unlike fried liver, it turns out to be more tender and soft.
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The Best Chicken Livers Recipe - No Really! | SAM THE COOKING GUY
I realize I will have already lost some of you - but for those who like chicken livers, you gotta make this. For those that don't, I feel sorry for you.
00:00 Intro
00:10 Cooking vegetables
00:46 Addressing the livers
3:35 Cutting livers
4:35 Continuing vegetables
7:00 Finishing vegetables
8:13 Cooking livers & adding back vegetables
10:40 Building a sauce
12:59 Serving
13:55 First Bite
16:50 Outro
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How to Cook Calves Liver, with James Durrant of The Game Bird
In this video James Durrant of The Game Bird in London, shows us how to make his Calves Liver Dish.
Full recipe below
Caper Raisin Purée
250g Golden Raisins, soaked in hot water
250g Capers, drain and rinse
1. Boil capers and raisins together until raisins are soft
2. Drain
3. Blend drained capers and raisins until smooth
4. Pass through a sieve
5. Serve
Red Wine Sauce
600g Beef Trim
50g Carrots
50g Shallots
50g Celery
600ml Red Wine
1.6ltr Veal Stock
Grape seed or wholegrain mustard
Double cream
1. Roast beef trim in pan until lightly browned.
2. Add diced vegetables and beef trim continuing to roast until dark brown
3. Add red wine to the pan and reduce until sticky and vegetables are coated
4. Add veal stock and simmer for 1 hour
5. Pass through a sieve and reduce liquid to desired consistency
6. To finish the sauce add sautéed shallots, mustard and double cream
Garnish
30 Potatoes
5 Shallots
20 Rashers of smoky bacon
1 Onion
30 Baby carrots
1. Boil potatoes until cooked through, chill
2. In a pan roast sliced shallots and smoked streaky bacon until golden
3. In a separate pan roast quartered new potatoes then add to bacon and shallot mixture
4. Blanch baby carrots in boiling water for 2 minutes, chill and reheat in butter for dish assembly
5. Thinly slice onion into rings, coat in milk then flour and deep fry at 160 degrees
6. Deep fry capers at 160 degrees until crisp
Calves Liver
1. Remove sinew from liver
2. Slice in to desired portion and coat in flour
3. Pan fry for 2-3 minutes and glaze in red wine sauce
FANTASTIC Vegan Mushroom Bourguignon with Creamy Cauliflower Mashed Potatoes | Recipe + Instructions
♡Recipe for Mushroom Bourguignon with Creamy Cauliflower Mashed Potatoes
Ingredients for Mushroom Bourguignon
18 ounces button and cremini mushrooms, quartered
16 ounces pearl onions, boiled and peeled (thawed if using frozen)
12 ounces artichokes, quartered
3 carrots, roll or oblique cut
3 bay leaves
3 tablespoons tomato paste
1 cup red cooking wine
¼ cup coconut aminos
2 teaspoons Herbes de Provence
1 cup vegetable stock
3 teaspoons cornstarch
1 teaspoon salt-free seasoning
1 teaspoon freshly ground pepper
1 teaspoon fresh rosemary, finely minced
Rosemary or thyme sprigs to garnish (optional)
Cauliflower Mashed Potatoes*
*See recipe below
Instructions
Add the mushrooms, onions, artichokes and carrots to a large pot or Dutch oven. Sauté the vegetables for 4-5 minutes. Stir the pot occasionally and add a splash of water, if the vegetables start to stick to the pot.
Add the bay leaves, tomato paste, red wine, coconut aminos and Herbes de Provence to the pot. Stir it all together. Let it cook at a simmer for about 8 minutes or until the red wine reduces by half.
In a small bowl or jug, whisk together the cornstarch and vegetable stock. Then stir that mixture into the pot. Simmer together for about 10 minutes or until the sauce thickens to your liking. Season with the salt-free seasoning and pepper to taste.
Serve on plates or in bowls on top of a generous scoop of the Cauliflower Mashed Potatoes.* Sprinkle on the minced rosemary. Garnish with a sprig of fresh rosemary or thyme.
*See recipe below
Ingredients for Creamy Cauliflower Mashed Potatoes
6-8 medium Yukon gold potatoes
½ head of cauliflower
2 cloves garlic
1 teaspoon salt-free seasoning
Instructions for Creamy Cauliflower Mashed Potatoes
Place the potatoes (you can leave the peel on) in a 4-quart saucepan, cover with water and bring to a boil. Lower the heat to a simmer and cover with a lid. Cook the potatoes until tender.
Place the cauliflower and garlic cloves in a separate saucepan. Boil or steam until tender.
Drain the potatoes and the cauliflower. Place them in a big bowl. Use a potato ricer or an electric handheld beater to mash the vegetables together. Season with salt-free seasoning and serve with the Mushroom Bourguignon.
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Dynamic Mother/Daughter Duo Elspeth The Speedy Vegan Feldman and Caileigh Feldman are Vegan & Raw Vegan Culinary Instructors. They love showing how to prepare nutritious, delicious, fresh and fast plant-based recipes! They are passionate about making a positive impact on the lives of animals, the environment and on the health of as many people as possible. Elspeth and Caileigh love hosting joyful, action-packed cooking classes online and demonstrating how to make meals that are good for you...and good for the planet.
Disclaimer: The information and other content provided in our videos and on our website, are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment.If you or any other person has a medical concern, you should consult with your health care provider or seek other professional medical treatment.
Bestes Leberrezept !!! Dieses Rezept hat Millionen von Herzen gewonnen!
Bestes Leberrezept !!! Dieses Rezept hat Millionen von Herzen gewonnen! Sie ist so lecker!
Die berühmte Rinderleber, die über eine Million Herzen erobert hat! Dieses Leberrezept wurde von Millionen Zuschauern auf YouTube gemocht. Die leckerste Rinderleber, die ich je gekocht habe! Kochen Sie nach diesem Rezept, ich denke, Sie werden auch dieses Leberrezept mögen. Kochen Sie mit Liebe! Kochen Sie für die ganze Familie!
Kochrezept und Zutaten:
1 kg Rinderleber.
Reinigen Sie den Film von der Leber.
4 flache Scheiben schneiden.
Salz.
Schwarzer Pfeffer.
Salz.
Schwarzer Pfeffer.
Den Rest der Leber fein hacken.
Mit einem Messer fein hacken.
1 kleine Zwiebel reiben.
1 mittelgroße Kartoffel reiben.
Salz.
Schwarzer Pfeffer.
Gut mischen.
2 Eier hinzufügen.
Mischen.
80 g Mehl.
3-4 Esslöffel Pflanzenöl erhitzen.
Auf beiden Seiten bei mittlerer Hitze 2-3 Minuten braten.
Jetzt werden wir die Leberscheiben braten.
2 Tomaten.
Auf beiden Seiten bei mittlerer Hitze 2-3 Minuten braten.
Unser leckeres Abendessen für die ganze Familie ist fertig.
Die Hälfte einer kleinen Zwiebel hacken.
Es ist sehr lecker geworden.
Bitte schreiben Sie Ihre Meinung zum Rezept. Ich werde sehr glücklich sein.
Freunde, abonniert meinen Kanal, um keine neuen Rezepte zu verpassen.
Danke fürs Zuschauen, Liken und Abonnieren.
Wir sehen uns in meinen neuen Rezepten!
Guten Appetit!
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