Ingredients with Measurements:
- 500g lamb's fry, sliced
- 2 cups baby spinach leaves
- 1/2 cup crumbled feta cheese
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup chicken broth
- Juice of 1 lemon
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the lamb's fry under cold water and pat dry with paper towels.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge the lamb's fry in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the lamb's fry to the skillet and cook for 3-4 minutes per side, or until browned and crispy.
6. Using tongs, remove the lamb's fry from the skillet and set aside on a plate.
7. Add the garlic to the skillet and cook for 1-2 minutes, or until fragrant.
8. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
9. Add the spinach leaves to the skillet and cook for 1-2 minutes, or until wilted.
10. Return the lamb's fry to the skillet and toss with the spinach and feta cheese.
11. Drizzle the lemon juice over the top and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 23g
Carbohydrates: 18g
Protein: 30g
Sodium: 700mg
Substitutions for ingredients:
- Lamb's fry can be substituted with chicken livers or beef liver.
- Baby spinach leaves can be substituted with kale or Swiss chard.
- Feta cheese can be substituted with goat cheese or blue cheese.
Variations:
- Add sliced onions or mushrooms to the skillet with the garlic.
- Substitute the white wine with red wine or balsamic vinegar.
- Add chopped fresh herbs, such as parsley or thyme, to the skillet with the spinach.
Tips and tricks:
- Be sure to rinse the lamb's fry well before cooking to remove any excess blood.
- Use a meat thermometer to ensure the lamb's fry is cooked to an internal temperature of 160°F.
- If the skillet becomes too dry while cooking, add a splash of chicken broth or water to prevent burning.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the lamb's fry with spinach and feta on a bed of rice or mashed potatoes.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or thyme.
Pairings:
Pair with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.
Troubleshooting advice:
- If the lamb's fry is tough or chewy, it may have been overcooked. Cook for a shorter amount of time next time.
- If the spinach is too watery, be sure to dry it well before adding it to the skillet.
Food safety advice:
- Be sure to cook the lamb's fry to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Lamb's fry is a traditional dish in many cultures, including Australian and British cuisine.
Flavor profiles:
Savory, salty, tangy
Serving suggestions:
Serve with a side of crusty bread to soak up the juices.
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