50 ways to love your Liver

I wish I could take the credit for this title, but it belongs to my good friend's brother, Matt Eggleston.

 

We were discussing Blog topics and he came out with this wonderful one liner. I took up the challenge and started to research food that is beneficial to your Liver. God knows, I could use a little self help right now. If you want to know more about these ingredients and why they are beneficial, use google.

 

I may never reach the 50 mark, but unless you start at #1, it will become a self fulfilling prophecy.

 

1/ Avocado, Walnut, Grapefruit and Arugula salad.

 

There may be a more succinct name for this, but it doesn't come readily to mind. Maybe I need some brain food too, but I digress.

 

Top and tail a fresh grapefruit and start to remove the skin and pith with a sharp knife. Work round the GF in a circular motion, paring the skin away as if you were following the shape of a wine barrel.

 

 

 

Once you have it naked, so to speak, you can then cut down the veins on each side of the segment to release the flesh

 

 

The remaing skin and pulp should be squeezed into a glass and makes a lovely pre salad detox :)

 

Once this is done, peel and half a ripe Avocado. The next shot shows a partially sliced half, splayed out in a fan. You could just slice it if you can't be arsed  bothered to do that. It will taste the same.

 

 

Wash and dry your Arugula / Rocket, and arrange on the plate.

 

 

 

Add all other ingredients and drizzle some olive oil and Balsamic, then serve.

 Please feel free to adjust to your taste. I added some fig to this to add a bit of color, and I didn't get shot by the food police, so be brave.

 

Bon Appetite.

 

 

 

Two totally unrelated treats. Minted Pears and Citrus Aioli

Sometimes life has a habit of getting in the way of business, and in this case from Blogging. I have been busy all summer catering outdoor parties due to the most amazing weather we have been having, but I did find time to make a few treats for myself and friends.

#1 - Minted Pears
Last harvest time, we aquired a lot of lovely ripe pears. Unable to eat them all, we canned some in Cider Vinegar infused with fresh Mint. Almost one year on, I opened the first jar to go with some Lamb shoulder steaks fresh off the grill.

Along with Fingerling Potatoes, Snap Peas and Kale from the garden, this made an excellent dinner on a warm summer evening.

 

 

#2 - Tomatoes, still warm from the greenhouse.

 

I had some Ciabatta bread left over from the previous night, so I toasted a few slices with a drizzle of Olive Oil, mixed the cut tomatoes with fresh Oregano, salt and black pepper, and then dripped fresh Citrus Aioli over the top. Garnished with Oregano and Marjoram flowers, and a glass of Viognier in hand, I braved the elements outside on the deck.

 

 

Whisk the egg yolks, lemon juice, English mustard and seasoning until combined and double in volume, then add the olive oil bit by bit, whisking constantly. Add the crushed garlic at the end.



Oh how I love my garden in the summer.

Only one problem, I have to share everything with my girls, even my wine.