This is our participating recipe for the #nohorsemeat recipe book by The Fife Diet,we hope you like it,very simple and great combination of flavours,unusual but yummy
@Justlovefood ,February 17, 2013 at 00:46
#nonhorsemeat recipe for 4 under a £5 locally sourced in Leith
Cold Ox Liver &Artichokes &Wild Garlic Bulbs Salad for March
Ox liver,trimmed – You can get this ox liver from Andersons Butchers in Leith,the offal comes in every Thursday,but you can always order it in advance.
price £1.50 for a Kilo
1 or 2 Big Green Globe Artichoke
Artichokes are at their peak season In March,you can still get them all year round though.Ask your local veggie supplier , a good bet is Tattie Shaws on Leith Walk.
If you have a friend with an allotment you could always ask for one or barter
price £1 to £1,50 each max
Leafy seasonal greens,it could be anything from baby Spinach,Kale,Cabbages,Watercress, rocket as long as it is shredded finely and eaten raw.
And do not worry if the greens are too crunchy,once you have tossed them into the dressing they will become softer and nicer to eat.
price £1 for a bunch or unit
Wild Garlic bulbs
You can get this from the water of Leith making sure that you pick in various places to allow them to grow.
price £ 0 for 100 grams
For the Marinade
A good Cold pressed Rapeseed oil 120ml
A vintage Balsamic or a Vinegar of your choice 40ml
White wine vinegar 20ml
Sea salt to taste
Freshly ground black pepper to taste
Toasted sesame oil
Fennel seeds crushed&toasted a bit , a spoonful
Fresh chopped parsley ,like half a bunch
In a Bowl mix all the ingredients above and reserve.
Breadcrumbs,you can do this from stale bread by cooking in oven to toast and then blend in blender
Heat a pan to smoking, add a gulp of rapeseed oil ,swirl pan and pan fry the livers for about 1 minute each side,turn and season with salt and pepper.
Ideally you want to cook them medium rare,but you can cook them rare or super cooked,it is personal taste.
The more you cook liver, the tougher it will become.
Leave to rest in a tray.
Boil water in a pot with salt, half a lemon and a splash of white vinegar .When boiling add your artichokes in,cook for about 15 minutes, you want them still crunchy.
Take out,drain in a colander and add to bowl with iced water to refresh and stop the cooking process and keep the green nice colour.
With a spoon take the artichoke meat from the tip of the leaves and reserve.
Mix this meat with the breadcrumbs,sea salt a dash of oil some chopped wild garlic green tops and pan fry till golden.(this will intensify the Artichoke flavour).
Clean the artichoke hearts / Bottoms from the little spiny leaves in the center ,slice and marinade for 30 minutes.(you want to get around 6 slices per heart).
Wild Garlic Bulbs
Clean and wash from soil,place in baking tray with sea salt a bit of oil and bake until soft.and a bit charred take out reserve.
I f you want them more crunchy and pungent, just blowtorch until charred.
Slice the livers in fine strips
Mix your greens with the marinade
In a deep bowl add your dressed greens,the artichoke slices,the roasted wild garlic bulbs and the Liver, sprinkle the artichoke crumble
Serve with a nice Artisan bread and a good craft beer of your choice