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Brandy butter lamb's fry with creamy scalloped potatoes

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • To make the scalloped potatoes, whisk 1 cup cream with the flour, vegie stock and seasonings. Then layer the sliced potatoes in a gratin dish (casserole) with the cream mixture, finishing with a layer of the cream. Generously sprinkle with parmesan and cook in the oven for about 30 mins until very tender and browned on top.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and bacon until golden, stirring now and again. Add the butter and seasonings, and stir to melt. Then add the liver in one layer and briefly cook to just seal on both sides. Add the remaining cream with the beef stock, brandy, parsley and sage. Stir and briefly cook, being careful not to over cook the liver. (If need be, remove the liver, returning it to the pan once the sauce is ready.)
  • At the same time, blanch the beans in lightly salted, boiling water until crisp-tender. Drain well.
  • To serve, arrange the potatoes in the centre of individual plates and top with the lamb's fry. Then place the beans on the side and garnish with the fried leeks.
  • from Esther-Grace Hanigan, Seven Creeks Hotel, Euroa in Victoria

Ingredients

  • 2½ cups cream
  • ½ tbsp plain flour
  • ½ cup vegetable stock
  • sea salt & freshly ground pepper
  • 4 medium-large potatoes, peeled & finely sliced
  • freshly grated parmesan
  • olive oil
  • 1 large onion, finely sliced
  • 3 rindless bacon rashers, finely sliced
  • 2 tbsp butter
  • 600-700 gm lamb's liver, skin removed & finely sliced
  • ½ cup beef stock
  • 60 ml brandy
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh sage
  • 20 green beans, topped & tailed
  • 1 leek, finely sliced & shallow fried

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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