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A succulent dinner for two

A succulent dinner for two

A cosy dinner for two, what’s more delightful after a busy day. Experience how Kanzi ads a special flavour to this traditional dish.

What do you need?
ingredients (for 2): 
2 slices fresh calf liver (if possible from the butcher) 
1 Kanzi apple 
2 tbsp flour 
1 tbsp sunflower oil 
1 tbsp butter 
1 pinch salt/pepper

Puree:
300g flowery boiling potatoes 
50 ml cream 
A pinch of salt 
A little grated nutmeg
50g butter in cubes 
4 medium shallots Approx. 
100 ml oil for deep frying the shallots

Preparation:
Peel the potatoes and boil in salted water until soft. Drain off the water and add cream, butter, salt and nutmeg to the potatoes. Mash to a puree using a potato masher or a fork. Then pat the calf’s liver dry and coat with flour. Peel the shallots, slice them as thinly as possible and coat in flour. Heat the oil in a pan and deep fry the shallots in it until golden. Then leave to drain on a paper towel. Heat the oil in the pan again and sauté the liver and the apple cut in slices for approx. 2 minutes on each side until golden brown all over. Add the butter. Once fried, season the liver and apple with salt and pepper. Put the puree on a preheated dish and pile the fried shallots, liver and apple slices on top, garnish with freshly chopped chives.

Tip:
Do not salt the liver before frying, since it will otherwise become dry and tough. Before frying the shallots hold a spoon or wooden toothpick in the oil until bubbles appear; the oil is then at the right temperature. Do not heat the oil to smoking point since this will generate carcinogenic substances.

A succulent dinner for two

kanziworld.kanziapple.com/en_US/item/a-succulent-dinner-for-two/102

A succulent dinner for two

A cosy dinner for two, what’s more delightful after a busy day. Experience how Kanzi ads a special flavour to this traditional dish.

What do you need?
ingredients (for 2): 
2 slices fresh calf liver (if possible from the butcher) 
1 Kanzi apple 
2 tbsp flour 
1 tbsp sunflower oil 
1 tbsp butter 
1 pinch salt/pepper

Puree:
300g flowery boiling potatoes 
50 ml cream 
A pinch of salt 
A little grated nutmeg
50g butter in cubes 
4 medium shallots Approx. 
100 ml oil for deep frying the shallots

Preparation:
Peel the potatoes and boil in salted water until soft. Drain off the water and add cream, butter, salt and nutmeg to the potatoes. Mash to a puree using a potato masher or a fork. Then pat the calf’s liver dry and coat with flour. Peel the shallots, slice them as thinly as possible and coat in flour. Heat the oil in a pan and deep fry the shallots in it until golden. Then leave to drain on a paper towel. Heat the oil in the pan again and sauté the liver and the apple cut in slices for approx. 2 minutes on each side until golden brown all over. Add the butter. Once fried, season the liver and apple with salt and pepper. Put the puree on a preheated dish and pile the fried shallots, liver and apple slices on top, garnish with freshly chopped chives.

Tip:
Do not salt the liver before frying, since it will otherwise become dry and tough. Before frying the shallots hold a spoon or wooden toothpick in the oil until bubbles appear; the oil is then at the right temperature. Do not heat the oil to smoking point since this will generate carcinogenic substances.