Apple pan with liver and dumplings

Name: Apple pan with liver and dumplings
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 3 small stems marjoram; 175 ml Milk; 1 Bag of puree ready to eat; 30 g Prosciutto affumicato a dadini; 125 g Leeks (leek); 1 Apples; 1 TABLESPOON Lemon juice; 50 g Chicken liver; 10 g Flour for turning; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 ml Cider (lightly sparkling French cider); 1 TABLESPOON Fresh cream; 7-10 Tbsp fresh marjoram

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

3 small stems marjoram
175 ml Milk
1 Bag of puree ready to eat
30 g Prosciutto affumicato a dadini
125 g Leeks (leek)
1 Apples
1 TABLESPOON Lemon juice
50 g Chicken liver
10 g Flour for turning
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 ml Cider (lightly sparkling French cider)
1 TABLESPOON Fresh cream
7-10 Tbsp fresh marjoram

Directions

1
Wash and chop the marjoram. Bring the milk to the boil, remove from the heat and stir in the purée flakes. Stir the diced ham and marjoram into the potato dough and work through well. Use two tablespoons to form dumplings from the mixture.
2
For the pan, clean and wash the leeks and cut them into rings. Wash the apple, cut in half and cut out the core. Cut the flesh into slices and sprinkle with lemon juice. Wash liver, dab dry and turn lightly in flour.
3
Heat 1 tablespoon of oil. Fry the liver in the hot oil for about 2 minutes on each side, season with salt and pepper, remove and keep warm. Sauté leek and apples in the frying oil. Deglaze with cider and cook for about 8 minutes while turning.
4
Heat the remaining oil. Fry the gnocchi over medium heat, turning several times for 8-10 minutes. Drain on kitchen paper. Season apple-porree-pan, add liver to the leek-pan.
5
Serve everything sprinkled with a dash of crème fraîche and fresh marjoram leaves.