Preparation: 20-30 mins
Cooking time: 60 mins
2-3 TBSP tomato paste
1 cup organic chicken stock or broth
2 garlic cloves
½ TBSP Extra Virgin Olive oil
3-4 sprigs of thyme with stems removed
½ teaspoon dried oregano
¼ teaspoon pink Himalayan or Celtic sea salt
600g lamb mince
400g chicken livers minced on low in a food processor
1 red onion
1 cup baby spinach
Left over zucchini from spiralizing (or if using normal pasta add 1 whole zucchini)
Gruyere and cheddar cheese to serve
Pink Himalayan sea salt or Celtic sea salt for seasoning
1 tablespoon Extra Virgin Olive oil
½ cup chicken stock or broth (this may not be needed but during cooking you may want to add a little more liquid as the sauce will reduce)
4-6 zucchinis (other variations: pasta of choice or a combination of carrot and zucchini)
Optional: 1 small clove garlic and a drizzle of Extra virgin olive oil
1. We’ll begin with the sauce, crush the two cloves of garlic using a garlic crusher (dicing is fine if you don’t have a garlic crusher) pop a saucepan on low-medium heat with ½ TBSP of olive oil. Once oil has warmed add garlic, toss for a couple of minutes with a wooden spoon before adding the stock, tomato paste and herbs. Bring to a low, slow simmer and cover with a lid for 20 minutes to allow flavours to infuse.
2. In a food processor blitz all the vegetables, put aside. Now add chicken livers to the food processor and blitz on low- be careful not to over process because they can fall apart and become mushy- we just want to blitz it down just enough for it to go unnoticed when combined with the mince.
3. Combine mince, vegetables and liver, season with sea salt and pepper.
4. In a ceramic cast iron pot bring the olive oil to warm, followed by the mince mixture and mix gently with a wooden spoon.
5. Once the meat has browned, add the sauce.
6. Let sauce simmer on stove top for 1hr checking and stirring occasionally, as this stage you may add some of the extra broth or stock. Leave to rest for 10 minutes before serving.
7. Prepare zoodles by using a spiralizer and then lightly steam or sauté in fresh garlic and olive oil (use 1 small clove and a dash of olive oil- these don’t need to be ‘measured’ as such)
8. Serve the zoodles (or pasta of choice) with ladles of the sauce and top with grated Gruyere and cheddar cheese.
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Until next week, S & M.x