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Martin Bosley's chicken livers and cow's tongue recipes - 30 August


Chicken livers with bacon and parmesan fried potatoes

Cow's tongue with beetroot, turnips and caper salad

Chicken Livers with Bacon and Parmesan Fried Potatoes

Serves: 2
Cost: $18.00
Time: 1 hour total

For the potatoes
3 large potatoes
Olive oil
3/4 cup grated Parmesan cheese

For the chicken livers
A small onion
50g unsalted butter
2 slices streaky bacon
8 chicken livers
2 tbsp beef stock
1 tsp balsamic vinegar
4 stalks flat leaf parsley

For the potatoes - first preheat the oven to 220degC. Brush the surface of a shallow baking dish with olive oil. Peel and slice the potatoes as thinly as you possibly can and place them in the dish in overlapping slices, making a thin cake. Brush the slices with olive oil and sprinkle with Parmesan cheese. Place the dish in the oven and bake for 30 minutes, until tender and golden. Remove and set to one side.

Peel and finely chop the onion. Melt the butter in a shallow frying pan, add the onion and gently cook until light golden. Finely slice the bacon into short lengths and add to the pan. After 3-4 minutes, when the bacon starts to take on some colour, add the livers. Cook over a high heat, and allow the livers to take on a good crust, and the insides are a soft pink colour. Pour in the beef stock and balsamic vinegar and bring to a simmer. Coarsley chop the parsley leaves, add to the pan and season with salt and pepper. Divide the potatoes between two hot serving plates and tip the livers and bacon over the top.


Cows Tongue with Beetroot, Turnips and Caper Salad

Enough for 2
Cost: $21.00
Time: 2 hours total

For the tongue
1 large cows tongue
1 carrot
1 onion
1 stick of celery
1/2 cup of malt vinegar

The Salad
3 small beetroot
3 small turnips
120ml malt vinegar
2 tbsp capers, rinsed
1 tbsp balsamic vinegar
3 tbsp olive oil

To cook the tongue, place it into a deep pan and cover with water. Chop the carrot, onion and celery into large chunks and add to the pan along with the malt vinegar. Bring to the boil, cover with a tight fitting lid and reduce the heat down to a gentle simmer. Cook slowly for an hour. To tell if the tongue is cooked, pierce the thick end with the point of a sharp knife. If the meat is done, the knife should slip easily into it, and the tough outer skin should peel easily away. Keep cooking until it reaches this stage - it could take upwards of 90 minutes, depending on the tongue. Remove the pan from the heat and allow the tongue to cool down in the cooking stock. Transfer the tongue to a bowl, cover with the cooled liquid and set to one side.

For the salad, rinse any soil from the beetroot and trim the leaves. Trim the leaves from the turnips (the leaves from the turnips may be saved for the salad). Bring 2 pots of water to the boil, and divide the malt vinegar between them, adding 60mls into each pot. Put the beetroot and turnips into individual pots, turn down the heat and simmer  until tender, about 30 minutes. The skins should peel off easily when rubbed with your thumb.  Drain the vegetables and when cool enough to handle, remove the skins and cut into wedges from stalk to root. Place in a mixing bowl and toss with the capers, balsamic vinegar and olive oil. Slice the tongue thinly from thick end to the tip, and heat 3 cups of the tongue cooking liquid in a medium sized pot. When the tongues are hot, remove to serving plates and spoon some of the cooking juices over them and arrange the salad on the side. Season the tongue with a little salt and pepper.


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