Fry the sliced potatoes in olive oil for 7 minutes, until golden brown.
In a separate pan, fry ½ the onion until golden brown, then add to the potatoes.
In another pan, fry the rest of the onion and ¾ of the garlic for one minute without colouring. Add the courgette, tomato pulp and aubergine, season with salt and pepper and cook for a further 5 minutes, stirring occasionally. At the last minute, add the diced tomato and ½ the parsley and check the seasoning again.
Meanwhile, mix the minced lamb with the coriander, ¼ of the garlic, a pinch of salt and pepper and a splash of Worcester sauce into two small patties and grill on a griddle pan for 4 minutes, turning once.
Fry the lambs’ liver on the griddle pan for 3 minutes, turning once.
Fry the egg in a little butter in a frying pan. Serve on a plate with the liver, koftas and ratatouille. Melt the knob of butter, adding the rest of the parsley and drizzle over the plate.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 5h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 5h ago