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Name: She May Be Good in Casualty But Dont Leave Her Alone In Th
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 15 ml Chopped rosemary; 6 Tomatoes; 1 Garlic clove; crushed; olive oil; 100 g Chopped bacon; 15 ml Balsamic vinegar; 30 ml Heavy Cream; 1/2 Red onion; thinly sliced; 150 g Polenta; 150 g Polenta; 100 ml Red wine; 1 375 gram pac vine leaves in; 30 ml Chopped parsley; 15 ml olive oil; 15 ml Chopped thyme; 1 Handful chopped parsley;; 30 ml olive oil; 1 Lemon juice of; Tomato seeds reserved from; 1 Lime; juice of

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INGREDIENTS

15 ml Chopped rosemary
6 Tomatoes
1 Garlic clove; crushed
WET POLENTA
olive oil
100 g Chopped bacon
15 ml Balsamic vinegar
30 ml Heavy Cream
1/2 Red onion; thinly sliced
150 g Polenta
SEARED LIVER AND CHUTNEY
150 g Polenta
100 ml Red wine
1 375 gram pac vine leaves in
30 ml Chopped parsley
15 ml olive oil
15 ml Chopped thyme
1 Handful chopped parsley;
Tomato sauce
30 ml olive oil
1 Lemon ; juice of
POLENTA SET IN VINE LEAVES
Tomato seeds reserved from
1 Lime; juice of

Servings

INSTRUCTIONS

POLENTA SET IN VINE LEAVES: 1 Line a large dish with clingfilm. Cook the polenta according to the instructions on the pack. After the water has been added, add the rosemary, thyme and tomato seeds. 2 When the mixture is thick, pour into the lined dish and leave to set. Turn out the set polenta and cut into rounds using a cutter. Wrap each round in a vine leaf and serve with tomato sauce. TOMATO SAUCE: 1 Deseed and chop the tomatoes, reserving the seeds for the polenta. Heat the oil in a small pan, add the garlic and cook until soft. 2 Add the citrus juices and chopped tomatoes to the pan and simmer gently. Just before serving stir in the fresh herbs and season well. SEARED LIVER AND CHUTNEY: 1 Heat the oil in a small pan, add the onions and cook until soft. Add the balsamic vinegar and red wine, bring to a simmer and reduce down until thick. 2 Cut the liver into thin slices and coat in the olive oil. Heat a shallow pan, add the liver and cook through. Serve the liver and chutney with the wet polenta. WET POLENTA: 1 Cook the polenta according to the instructions on the pack. As the mixture starts to thicken, add the cream, parsley and bacon. Serve with the Liver and Chutney. NOTES : Chef - James Martin Recipe by: Ready Steady Cook

NOTES

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She May Be Good in Casualty But Dont Leave Her Alone In Th

15 ml Chopped rosemary
6 Tomatoes
1 Garlic clove; crushed
 WET POLENTA
 olive oil
100 g Chopped bacon
15 ml Balsamic vinegar
30 ml Heavy Cream
1/2 Red onion; thinly sliced
150 g Polenta
 SEARED LIVER AND CHUTNEY
150 g Polenta
100 ml Red wine
1 375 gram pac vine leaves in
30 ml Chopped parsley
15 ml olive oil
15 ml Chopped thyme
1 Handful chopped parsley;
 Tomato sauce
30 ml olive oil
1 Lemon juice of
 POLENTA SET IN VINE LEAVES
 Tomato seeds reserved from
1 Lime; juice of

POLENTA SET IN VINE LEAVES:    1 Line a large dish with clingfilm. Cook the polenta according to the  instructions on the pack. After the water has been added, add the rosemary,  thyme and tomato seeds.    2 When the mixture is thick, pour into the lined dish and leave to set.  Turn out the set polenta and cut into rounds using a cutter. Wrap each  round in a vine leaf and serve with tomato sauce.    TOMATO SAUCE:    1 Deseed and chop the tomatoes, reserving the seeds for the polenta. Heat  the oil in a small pan, add the garlic and cook until soft.    2 Add the citrus juices and chopped tomatoes to the pan and simmer gently.  Just before serving stir in the fresh herbs and season well.    SEARED LIVER AND CHUTNEY:    1 Heat the oil in a small pan, add the onions and cook until soft. Add the  balsamic vinegar and red wine, bring to a simmer and reduce down until  thick.    2 Cut the liver into thin slices and coat in the olive oil. Heat a shallow  pan, add the liver and cook through. Serve the liver and chutney with the  wet polenta.    WET POLENTA:    1 Cook the polenta according to the instructions on the pack. As the  mixture starts to thicken, add the cream, parsley and bacon. Serve with the  Liver and Chutney.        NOTES : Chef - James Martin    Recipe by: Ready Steady Cook

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Nutrition

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Serving Size: 1 Serving (10552g)
Recipe Makes: 1 servings

Calories: 33005
Calories from Fat: 30549 (93%)

Amt Per Serving		% DV

	Total Fat 3394.4g	4526 %
	Saturated Fat 2091.2g	10456 %
	Monounsaturated Fat 996g
	Polyunsanturated Fat 131.2g
Cholesterol 12403.6mg		3816 %
Sodium 3516.4mg		121 %
Potassium 9456.6mg		249 %
Total Carbohydrate 537.6g		158 %
	Dietary Fiber 26.2g	105 %
	Sugars, other 511.4g
Protein 215.5g		308 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 33005

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