Recipe from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 6 people):
the liver from 1 lamb
500gr. of lamb kidneys
500gr. of yellow long grain rice (Uncle Ben's type)
1 glass of white dry wine
2 cloves of garlic, finely chopped
2-3 small yellow onions, grated
2 tbsp of butter
6 tbsp of olive oil
1 heaped tbsp of all-purpose flour for dusting
3-4 tbsp of finely chopped flat-leaf parsley
1 tbsp of finely snipped of dill
grated Greek Kefalotyri cheese to garnish
salt
pepper
Method:
Clean and rinse well the innards. Discard the fat around the kidneys.
Cut the kidneys into thin rounds and the liver into cubes. Leave in a colander to drain.
In a wide pot put 1 tbsp of butter and 1 tbsp of oil to warm on medium-high heat. Add the innards in the pot, sprinkle with the flour and saute stirring often until the innards get a nice colour on all sides.
Add the onions, the parsley, the garlic and saute stirring with a wooden spoon for a couple of minutes.
Pour over with the wine, add 1/2 a cup of water, season with salt and pepper and cover with the lid. Turn the heat to medium-low and simmer until the innards are cooked through and left only with their sauce. Towards the end of the cooking add the dill and stir. Leave aside and keep warm.
Fill another pot with enough water accordingly to the quantity of the rice (check the packet instructions) and put on medium heat. Add in the pot 1/2 tsp of salt and, when the water comes to the boil, add the rice. Turn the heat to medium-low and continue cooking for 12-15 minutes.
Interrupt the boiling adding a little bit of cold water in the pot and drain the rice in a colander.
In the same pot melt the rest of the butter on medium heat, add the drained rice and fast but gently stir until it is coated by the lighty browned butter.
Lightly grease a bundt cake tin (or a pudding mould) and fill it with the rice often pressing down with the back side of the spoon so no empty spaces are left.
Leave the rice for a while to set and then carefully turn it upside down on a serving platter. Place the innards in the centre of the rice, pour all over with the sauce and sprinkle with the grated cheese.
Serve immediately while the food is still hot.
the liver from 1 lamb
500gr. of lamb kidneys
500gr. of yellow long grain rice (Uncle Ben's type)
1 glass of white dry wine
2 cloves of garlic, finely chopped
2-3 small yellow onions, grated
2 tbsp of butter
6 tbsp of olive oil
1 heaped tbsp of all-purpose flour for dusting
3-4 tbsp of finely chopped flat-leaf parsley
1 tbsp of finely snipped of dill
grated Greek Kefalotyri cheese to garnish
salt
pepper
Method:
Clean and rinse well the innards. Discard the fat around the kidneys.
Cut the kidneys into thin rounds and the liver into cubes. Leave in a colander to drain.
In a wide pot put 1 tbsp of butter and 1 tbsp of oil to warm on medium-high heat. Add the innards in the pot, sprinkle with the flour and saute stirring often until the innards get a nice colour on all sides.
Add the onions, the parsley, the garlic and saute stirring with a wooden spoon for a couple of minutes.
Pour over with the wine, add 1/2 a cup of water, season with salt and pepper and cover with the lid. Turn the heat to medium-low and simmer until the innards are cooked through and left only with their sauce. Towards the end of the cooking add the dill and stir. Leave aside and keep warm.
Fill another pot with enough water accordingly to the quantity of the rice (check the packet instructions) and put on medium heat. Add in the pot 1/2 tsp of salt and, when the water comes to the boil, add the rice. Turn the heat to medium-low and continue cooking for 12-15 minutes.
Interrupt the boiling adding a little bit of cold water in the pot and drain the rice in a colander.
In the same pot melt the rest of the butter on medium heat, add the drained rice and fast but gently stir until it is coated by the lighty browned butter.
Lightly grease a bundt cake tin (or a pudding mould) and fill it with the rice often pressing down with the back side of the spoon so no empty spaces are left.
Leave the rice for a while to set and then carefully turn it upside down on a serving platter. Place the innards in the centre of the rice, pour all over with the sauce and sprinkle with the grated cheese.
Serve immediately while the food is still hot.
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