{"id":440,"date":"2015-07-09T10:00:45","date_gmt":"2015-07-09T10:00:45","guid":{"rendered":"http:\/\/butul.net\/?p=440"},"modified":"2023-06-05T15:27:34","modified_gmt":"2023-06-05T15:27:34","slug":"chicken-livers-with-figs-and-beetroot","status":"publish","type":"post","link":"https:\/\/butul.net\/en\/recipe-livers-figs-beetroot\/","title":{"rendered":"Recipe: Livers + figs + beetroot"},"content":{"rendered":"<p><a href=\"http:\/\/butul.net\/wp-content\/uploads\/2015\/07\/Jetrca.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-441\" src=\"http:\/\/butul.net\/wp-content\/uploads\/2015\/07\/Jetrca.jpg\" alt=\"Jetrca\" width=\"2048\" height=\"1365\" srcset=\"https:\/\/butul.net\/wp-content\/uploads\/2015\/07\/Jetrca.jpg 1024w, https:\/\/butul.net\/wp-content\/uploads\/2015\/07\/Jetrca-600x400.jpg 600w\" sizes=\"(max-width: 2048px) 100vw, 2048px\" \/><\/a><br \/>\nQuick pan-fried veal liver on a marmalade with figs and lavender. Rosemary beetroot. Pesto of roasted walnuts and 2-year-old cheese (Tolminc, from a region called Tolminska) with homemade red wine vinegar. Pan-fried shallots. Young leaves of yarrow, clover, and another wild herb, which I don't know the English name for (Sanguisorba minor).<\/p>\n<p>\u2014\u2014\u2014\u2014\u2014\u2014\u2014<\/p>\n<p>Fresh veal livers (soaked in milk overnight)<br \/>\nWhole beetroot with peel<br \/>\nRosemary<\/p>\n<p><span style=\"text-decoration: underline;\">For Walnuts and Tolminsk Crumble<\/span><br \/>\n110 g Tolminc aged 24 months<br \/>\n45g garlic<br \/>\n350 g Walnuts<br \/>\n300g Extra virgin olive oil, bottle<br \/>\n50 g Water<br \/>\n30g Homemade wine vinegar with herbs (Butul)<br \/>\n15 g salt<br \/>\n2 g Black pepper<\/p>\n<p><span style=\"text-decoration: underline;\">Other<\/span><br \/>\nFig marmalade with lavender buttermilk<br \/>\nFresh wild herbs<br \/>\nSalt<br \/>\nPepper<\/p>\n<p>\u2014\u2014\u2014\u2014\u2014\u2014\u2014<\/p>\n<p>Cook the beetroot in salty water with rosemary (approx. 45 mins \u2013 1 hour). Cool it down and peel. Dice into 1\u00d71 cm cubes and set aside.<\/p>\n<p>To achieve a toasted flavour, roast walnuts in a single layer at 149\u00b0C for 30 minutes.<\/p>\n<p>Microplane cheese and garlic.<\/p>\n<p>Process nuts in a food processor until they form a fine crumble. Don't over-process, or you'll make butter.<\/p>\n<p>Combine all ingredients in a bowl, and gently fold with a spatula to make a pesto-like crumble.<\/p>\n<p>Heat the fig marmalade with lavender and set aside.<\/p>\n<p>Pan-fry 1x1cm (or as desired) veal liver cubes until medium-rare. Season with salt and pepper just at the end, when you take the liver cubes out of the pan.<\/p>\n<p>Quickly pan-fry some thinly sliced shallots.<\/p>\n<p>In the photo, you see my way of plating, but feel free to do it your way. Enjoy!<\/p>","protected":false},"excerpt":{"rendered":"<p>Quick pan fried veal liver on a marmelade with figs and lavander. Rosemary beetroot. Pesto of roasted walnuts and 2 years old cheese (Tolminc. From a region called Tolminska) with home made red wine vinegar. Pan fried shallots. Young leaves of yarrow, clover and another wild herb, that I don&#8217;t know the english name (Sanguisorba&hellip;&nbsp;<\/p>\n<div class=\"read-more-wrapper\"><a href=\"https:\/\/butul.net\/en\/recipe-livers-figs-beetroot\/\" class=\"button button-primary\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Recipe: Livers + figs + beetroot<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","neve_meta_reading_time":"","footnotes":""},"categories":[20],"tags":[],"class_list":["post-440","post","type-post","status-publish","format-standard","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/butul.net\/en\/wp-json\/wp\/v2\/posts\/440","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/butul.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/butul.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/butul.net\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/butul.net\/en\/wp-json\/wp\/v2\/comments?post=440"}],"version-history":[{"count":1,"href":"https:\/\/butul.net\/en\/wp-json\/wp\/v2\/posts\/440\/revisions"}],"predecessor-version":[{"id":3097,"href":"https:\/\/butul.net\/en\/wp-json\/wp\/v2\/posts\/440\/revisions\/3097"}],"wp:attachment":[{"href":"https:\/\/butul.net\/en\/wp-json\/wp\/v2\/media?parent=440"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/butul.net\/en\/wp-json\/wp\/v2\/categories?post=440"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/butul.net\/en\/wp-json\/wp\/v2\/tags?post=440"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}