Liver and Rice

From my personal Authentic Recipe Collection

This dish makes a delicious main meal prepared at festive occassions.  

This recipe is easy to make, but takes time to prepare.   

Ingredients     -      Serves  6-8

 I lb. [2 2/3 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
2 pints [5 cups] water
1 teaspoon salt
3 tablespoons peanut oil
3 eggs, lightly beaten
4 spring onions [scallions], trimmed and chopped
3 oz. button mushrooms, wiped clean and sliced
1 red chilli, finely chopped
2 garlic cloves, crushed
2-inch piece fresh root ginger, peeled and very finely chopped
2 tablespoons soy sauce
LIVER
4 tablespoons soy sauce
4 tablespoons beef stock
1 tablespoon wine vinegar
2 tablespoons water
1 teaspoon black pepper
4-inch piece fresh root ginger, peeled and very finely chopped
2 teaspoons cornflour [cornstarch]
3 lb. lamb's liver, thinly sliced
2 fl. oz. [1/4 cup] peanut oil
2 celery stalks, finely chopped
12 oz. bean sprouts

Preparations

• First prepare the liver. In a large, shallow dish, combine the soy sauce, beef stock vinegar, water, pepper, half of the ginger and the cornflour [cornstarch]. Place the liver slices in the mixture and baste well. Set aside to marinate for 45 minutes basting frequently.

• Meanwhile, prepare the rice. Put the rice in a large saucepan. Pour over the water and add the salt. Bring the water to the boil over high heat. Cover the pan reduce the heat to low and simmer for 15 to 20 minutes or until the rice is tender and has absorbed all the liquid Remove the pan from the heat.

• In a small frying-pan, heat 1 tablespoon of the oil over moderate heat. When the oil is hot, add the eggs and fry for 3 minutes on each side or until they are set in a thin omelet. Remove the pan from the heat. Cut the omelet into thin strips about 2-inches long and ½-inch wide.

• Preheat the oven to very cool 250 F (Gas Mark ½, 130 C).

• In a large frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the spring onions [scallions], mushrooms,chilli,garlic and ginger and fry , stirring occasionally, for 3 to 4 minutes or until the spring onions [scallions] are soft and translucent but not brown. Stir in the cooked rice , soy sauce and omelet strips and fry, stirring occasionally, for 3 minutes or until all the ingredients are warmed through.

• Transfer the mixture to a warmed, ovenproof serving dish. Place in the oven and keep hot while you cook the liver.

• In a large frying pan, heat the oil over moderate heat. When the oil is hot, add the remaining ginger and fry, stirring constantly, for 2 minutes. Increase the heat to moderately high and add the liver slices and marinade to the pan. Fry, stirring and turning occasionally, for 6 minutes. Stir in the celery and bean sprouts, and continue to fry, stirring and turning occasionally, for a further 3 minutes or until the liver is cooked.

• Remove the serving dish from the oven and arrange the liver slices decoratively over the rice. Spoon over the sauce and vegetables and serve at once.

Liver and Rice is a Dutch adoption of the traditional Indonesian Nasi Goreng. 

Leftover Pork with Fried Rice

From my personal Authentic Recipe Collection

This is a wonderful way to use up leftover roast park. This dish can form the center dish for a meal.  Serve on its own or with lentil and vegetable curries. Mushrooms (with exrta butter)may be substituted for the pork to make this dish vegetarian.

This recipe is easy to make, and quick to prepare.  

Ingredients     -         Serves 4

3 tablespoons vegetable oil
1 medium-sized onion, finely chopped
2 celery stalks, trimmed and finely chopped
2 small carrots, scraped and finely chopped
8 oz. roast pork, cut into strips 1 -inch long
1/2 small cabbage, coarse outer leaves removed, washed and with the leaves finely shredded             1/2 teaspoon freshly ground black pepper
2 tablespoons soy sauce
8 oz. [3 cups] cooked long-grain rice
2 eggs, lightly beaten
I/4 teaspoon salt

Preparation

• In a large frying-pan, heat 2 tablespoons of the oil over moderate heat. When the oil is hot, add the onion, celery and carrots and cook, stirring constantly, for 5 minutes. Stir in the pork, cabbage, pepper, soy sauce and rice and cook, stirring constantly, for a further 2 to 3 minutes or until the mixture is hot. Moisten with a little water or chicken stock if the mixture is dry. Set aside and keep hot while you make the garnish.

• In a small frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the beaten eggs and salt and cook for 2 minutes. When the bottom is set and lightly browned turn the omelet over, using a fish slice. Cook for a further 2 to 3 minutes or until the omelet is completely set. Remove the pan from the heat and, using the fish slice, remove the omelet from the pan. Using a sharp knife, cut the omelet into strips 1-inch by 1/4 inch

• Spoon the rice mixture on to a warmed serving dish. Garnish with the omelet strips.

• Serve at once.