Monday, June 13, 2011
Recipe request: buckwheat and beef liver
A Flickr user emailed me this morning, saying that he/she saw this picture and that he/she would love to make it. Instead of translating and typing in the recipe for him/her, I'm blogging about it. It was a delicious dish, and although not necessarily a summer dish, it's definitely lovely and worth making during the colder times. (Incidentally, I had buckwheat for dinner last night, served with a creamy meatball sauce).
Intrigued by buckwheat? There are plenty of buckwheat recipes here @ Nami-Nami. Note that buckwheat is naturally gluten-free, so it's a suitable and tasty grain alternative to all those who need to avoid gluten.
Buckwheat with beef liver
Slightly adapted version of Kaie Mei's recipe in Oma Maitse (January 2010)
1 large onion, peeled and finely chopped
2 carrots, scraped and chopped finely
oil for frying
250 g buckwheat kasha, rinsed and drained
500 ml (2 cups) vegetable stock
300 g beef liver
salt and freshly ground black pepper
First, you may need to toast the buckwheat. The buckwheat we usually use in Estonia is pre-roasted and darkish brown ('kasha', see photo on top), so this can be skip this stage. If you're using the "light" buckwheat groats, then roast them on a dry hot skillet for about 5-6 minutes, until it's nicely toasty and aromatic.
Heat oil on a deep frying pan, add the onion and sauté for a few minutes. Then add the carrots and fry for a few more minutes.
Add the buckwheat groats, stir-fry for a minute.
Add the stock, season with salt. Bring to a boil, then reduce heat and simmer on a low heat for 15-20 minutes, until buckwheat is cooked.
Meanwhile, cut the beef liver into small dice. Season and sear quickly on a hot frying pan for about 4-5 minutes, until browned all over. Add the cooked liver to the buckwheat and sauté for a few more minutes, until the buckwheat and liver and tender.
Serve, sprinkled with herbs and a dollop of sour cream.