Turkey Liver with Banana Rice
Ingredients
- 7 oz long grain rice
- 5 pt water
- 1 tsp salt
- 1 1/4 lbs turkey liver
- 1 tbsp plain flour All purpose
- 4 oz shallots
- 2 1/2 oz butter
- 3 tbsp curry powder
- 2 oz slivered almonds
- 4 floz single light cream
- 4 floz chicken stock
- 2 pinches white pepper
- 2 small bananas
- 1 tsp lemon juice
Instructions
- Wash rice in sieve under running water until water runs clear.
- Bring water and salt to the boil. Turn rice into rapidly boiling water and continue to boil for 20 minutes.
- Wash liver carefully and dry, cut evenly into slices and dust with flour.
- Peel and finely chop shallots
- Melt 40 g (1 1/2 oz) of the butter in a large, heavy bottomed pan and fry shallots until transparent.
- Add liver and continue to fry for 5 minutes, turning continuously.
- Sprinkle 2 tbsp of the curry powder and the slivered almonds over liver. Add cream and chicken stock, then simmer very gently over low heat for 5 minutes.
- Season to taste with salt and pepper.
- Drain rice in a sieve. Peel and slice bananas before browning in remaining butter.
- Mix remaining curry powder and rice with banana slices, adding lemon juice to taste.
- Serve ragout with banana rice.
Calories: 764 kcal
Carbohydrates: 67 g
Protein: 36 g
Fat: 40g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 660 mg
Sodium: 985 mg
Potassium: 903 mg
Fiber: 6 g
Sugar: 11 g
Vitamin A: 38958 IU
Vitamin C: 43 mg
Calcium: 160 mg
Iron: 16 mg