Veal Liver with a Baked Apple with Palm Sugar and Cherry Ginger Sauce | European Apples From Poland

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Veal Liver with a Baked Apple with Palm Sugar and Cherry Ginger Sauce

Veal Liver with a Baked Apple with Palm Sugar and Cherry Ginger Sauce

Ingredients for 4 servings:

  • Apples 3 pcs
  • Veal liver 600g
  • frozen cherries 350g
  • Fresh Ginger 35g
  • Palm sugar 40g
  • Wheat flour 2 tbsp
  • A few leaves of Thai Basil – for decoration

Wash the apples dry and cut them into slices of about a centimetre. Cut out the seed nests. Place the apples on a baking tray, and sprinkle lightly with salt and palm sugar. Place in the oven and Bake for about 6 minutes at 160°C.

Clean the veal liver and cut it into smaller pieces. Sprinkle with flour and fry in a small amount of oil. After 3 min, flip the liver pieces over and fry for another 3 min. Then remove the liver from the heat, place it on paper towels to drain excess fat and season with salt and pepper.

Add the cherries to the saucepan. Peel and grate the ginger, add to the cherries, add palm sugar and cook for 3 minutes on low heat. Then strain the cherries and boil the resulting juice to the consistency of thick syrup. Then set it off the burner and add the cherries.

Arrange apples and veal liver on a plate, and pour the cherry sauce with ginger. Garnish with a few Thai basil leaves.

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