COCKTAIL ONIONS MARTINI RECIPES

Name: Liver, bacon & onions
Total time: 15 min
Yield: 1
Ingredients: ½ a red onion; 2 sprigs of fresh sage; 1 slice of sourdough bread (50g); 1 rasher of smoked higher-welfare streaky bacon; 125 g slice of higher-welfare calves’ liver

LIVER, BACON & ONIONS | LIVER RECIPES | JAMIE OLIVER RECIPES

Liver, bacon & onions | Liver recipes | Jamie Oliver recipes image

Total Time 15 minutes

Yield 1

Number Of Ingredients 5

Ingredients

½ a red onion
2 sprigs of fresh sage
1 slice of sourdough bread (50g)
1 rasher of smoked higher-welfare streaky bacon
125 g slice of higher-welfare calves’ liver

Steps:

1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
4. Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

Nutrition Facts : Calories 362 calories, FatContent 13.1 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 32.2 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 1.1 g salt, FiberContent 2.5 g fibre

THE BEST GIN MARTINI RECIPE - VINEPAIR

The Best Gin Martini Recipe - VinePair image

Vodka Martinis may be popular, but if you want a true Martini it should be made with gin. Despite vodka's popularity, most cocktail aficionados would agree that the best Martini recipe is a gin Martini recipe. Looking into the history books for the origins of the Martini will reveal a similar story: the earliest recognizable Martini recipes, from Italy and the United States, all call for gin. Favoring vodka over gin isn't the only thing that's changed over time -- early recipes were much heavier on the Vermouth. The Best Martini Ingredients: Need the right gin? See our picks for the best gins for Martinis! Need the right vermouth? See our picks for the best dry vermouth for Martinis! Not a gin drinker? Here's our vodka Martini recipe.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 Cocktail

Number Of Ingredients 3

Ingredients

2 ¾ oz Gin
¾ oz Dry vermouth
Lemon twist or olives for garnish

Steps:

Combine ingredients in an ice-filled mixing glass or shaker.
Stir vigorously for 15 seconds.
Strain into chilled coupe or Martini glass.
Garnish with lemon twist or olives and enjoy.

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LIVER, BACON & ONIONS | LIVER RECIPES | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 15 minutes
Calories 362 calories per serving

1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
4. Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

See details

THE BEST GIN MARTINI RECIPE - VINEPAIR

Vodka Martinis may be popular, but if you want a true Martini it should be made with gin. Despite vodka's popularity, most cocktail aficionados would agree that the best Martini recipe is a gin Martini recipe. Looking into the history books for the origins of the Martini will reveal a similar story: the earliest recognizable Martini recipes, from Italy and the United States, all call for gin. Favoring vodka over gin isn't the only thing that's changed over time -- early recipes were much heavier on the Vermouth. The Best Martini Ingredients: Need the right gin? See our picks for the best gins for Martinis! Need the right vermouth? See our picks for the best dry vermouth for Martinis! Not a gin drinker? Here's our vodka Martini recipe.
From vinepair.com
Reviews 4.2
Total Time 5 minutes

Garnish with lemon twist or olives and enjoy.

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Cooking the cut this way keeps it beautifully juicy and soft – the way a pork pot roast should be
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving

1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.

See details

POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES

1. This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
2. Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
3. Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
4. Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
5. While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.

See details

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