Ingredients:
300 gm calves liver, well trimmed, transparent outer membrane removed
1 firm, red pear, not too large
2 dried red chilies
2 slices of ginger
250 ml chicken stock
200 ml coconut milk
400 gm green tagliatelle or fettucini
2 stalks lemon grass, sliced multiple times along its length with a knife
1 garlic clove, finely sliced
1 slice ginger
1 vanilla pod, split open
1 - 1.5 tbspn icing sugar
1/4 split vanilla pod
1 - 2 tbspn butter
Freshly ground black pepper
Method:
First, cut the liver into thin slices, then into 1 - 2 cm pieces.
Wash and dry the pear, cut out the kernel, and leaving on the skin, dice it.
Heavily salt a large pot of boiling water in which has been put the chilies and 2 ginger slices. Cook the noodles until they are within 1 to 2 minutes of being fully cooked (al dente). Tip them into a strainer, and let them drain.
In the meantime, mix the stock and the coconut milk in a pot, and bring it to the boil, and begin to reduce it. Add the garlic, ginger slice, and split vanilla pod, and lemon grass to the pot, and continue to reduce to a sauce. Season with salt.
In a large pan, caramelize the icing sugar over a medium heat. Then toss the pear cubes in that, add butter until it foams, and then the 1/4 vanilla pod, and then he liver, and fry for about 2 minutes. (Do not overcook the liver, or it will become tough). Remove the vanilla pod, and season with salt and freshly ground black pepper.
Place the noodles in pasta bowls, distribute the sauce over the top, and serve.
300 gm calves liver, well trimmed, transparent outer membrane removed
1 firm, red pear, not too large
2 dried red chilies
2 slices of ginger
250 ml chicken stock
200 ml coconut milk
400 gm green tagliatelle or fettucini
2 stalks lemon grass, sliced multiple times along its length with a knife
1 garlic clove, finely sliced
1 slice ginger
1 vanilla pod, split open
1 - 1.5 tbspn icing sugar
1/4 split vanilla pod
1 - 2 tbspn butter
Freshly ground black pepper
Method:
First, cut the liver into thin slices, then into 1 - 2 cm pieces.
Wash and dry the pear, cut out the kernel, and leaving on the skin, dice it.
Heavily salt a large pot of boiling water in which has been put the chilies and 2 ginger slices. Cook the noodles until they are within 1 to 2 minutes of being fully cooked (al dente). Tip them into a strainer, and let them drain.
In the meantime, mix the stock and the coconut milk in a pot, and bring it to the boil, and begin to reduce it. Add the garlic, ginger slice, and split vanilla pod, and lemon grass to the pot, and continue to reduce to a sauce. Season with salt.
In a large pan, caramelize the icing sugar over a medium heat. Then toss the pear cubes in that, add butter until it foams, and then the 1/4 vanilla pod, and then he liver, and fry for about 2 minutes. (Do not overcook the liver, or it will become tough). Remove the vanilla pod, and season with salt and freshly ground black pepper.
Place the noodles in pasta bowls, distribute the sauce over the top, and serve.
