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Slow cooked lentil ragu

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  • 15-08-2016 5:45pm
    #1
    A_Sober_Paddy
    Closed Accounts Posts: 4,221 ✭✭✭


    Hey all.

    I make a lentil ragu and it's pretty nice, but I have heard liver in such a dish is nice.

    But what's the best approach to this, cook the lentils as I normally do, and add in cooked liver. Or maybe put in raw liver during the last 30 minutes of cooking?


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    #2
    Cheshire Cat
    Registered Users Posts: 2,277 ✭✭✭Cheshire Cat


    I love liver and there are quite a few meaty ragu recipes which incoroporate liver. Have a look at the ragu for the Cooking Club Lasagne.
    Personally I would make your usual lentil ragu and then flash fry and add liver slices just before serving. That should result in the best taste and texture.


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    #3
    arian
    Registered Users Posts: 220 ✭✭arian


    I've only heard of chicken livers being added. Here's an example on the BBC site from Delia:
    www. bbc.co.uk/food/recipes/anauthenticragubolog_66229 (there's an extra space in that).

    She adds them before the long simmering. I assume they disappear.


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