Today we moved away from a planned meal to something that was as impromptu as one can get. Someone suggested fresh bread rolls and that ballooned to adding fried liver and cabbages to make a homemade burger. It went so well we had to share.
Lamb’s liver in red wine sauce – onions, salt, pepper, hot chilli powder
Red cabbage with apples, cinnamon, cloves, cider vinegar
Homemade bread rolls with spelt flour
The lamb came out moist and spicy. It was cut in small pieces before frying to fit neatly into the roll. The red cabbage had a strong wine flavour and was just the right side of salty. It was drained in a strainer over the pot so not to soak the sandwich. The rolls were made from a Trinidad recipe for Hops Bread but they are essentially a crusty bun. As soon as they came off the pan they were cut and buttered and filled with liver and cabbage.
The drink to go with this was a hot chocolate made with Van Houten cacao and our own blend of spices and coconut milk.
The success of this meal was the best surprise.