Paradise Falls

Inspired by

Up

Up is a 2009 animated comedy-drama adventure film produced by Pixar and directed by Pete Docter. It is the tenth animated feature film produced by Pixar. The film centres on an elderly widower named Carl Fredricksen and an earnest young Wilderness Explorer named Russell. By tying thousands of balloons to his home, 78-year-old Carl sets out to fulfil his lifelong dream to see the wilds of South America and to complete a promise made to his childhood sweetheart and beloved wife, Ellie.

Paradise Falls is a location in the film, Up. Paradise Falls is inspired by a waterfall in Venezuela, South America, called Angel Falls. The peculiar mesas depicted in Paradise Falls are called tepui, or “house of the gods” in the language of the local Pémon.

Carl Fredricksen
Dug
Russell
Charles Muntz
Kevin
Ellie and Carl

Paradise Falls Liver and Onions

Yields2 ServingsDifficultyIntermediate
Prep Time10 minsCook Time10 minsTotal Time20 mins

Up is one of my favourite Pixar movies. My family are always quoting lines from the movie and we all still laugh out loud when it's on the telly. From the strong emotional beginning to the crazy antics the characters get up to and the hilarious interactions between them, the movie is a good solid movie to watch from the Pixar collection.

The characters are very random and there wasn't much inspiration to create something based on their appearances that could be replicated easily, so I decided to focus on the location. The movie starts in a generic city but soon moves to South America. There isn't any mention in the film where they are, however Angel Falls in Venezuela, the highest waterfall in the world, shows the most similarities to the location with its cliffside waterfall over a rainforest floor. Using Venezuela as a reference, I created a popular dish from the country, Liver and Onions. In surrounding Latin American countries, the dish is often eaten along with tortillas or rice.

 3 tbsp Olive Oil
 3 Garlic Cloves (minced)
 400 g Beef or Lamb Liver (cut into strips)
 1 tbsp Butter
 3 Onions (thinly sliced)
 100 ml White Wine
 Parsley (chopped)
 Mash Potato, Rice or Tortillas (to serve)

1

Heat half the olive oil in a wok over medium-high heat. Add the garlic and sauté until fragrant for 2 minutes. Add the liver strips and fry until browned on all sides. Season with salt and pepper. Remove the liver from the pan and set aside.

2

Add the remaining oil and butter to the skillet. Add the onions and sauté until translucent.

3

Add the liver back in the skillet and then add the wine. Cook until the wine has reduced, for 5 minutes.

4

Sprinkle the mixture with the chopped parsley and serve with cooked mash potato, rice or tortillas.

Ingredients

 3 tbsp Olive Oil
 3 Garlic Cloves (minced)
 400 g Beef or Lamb Liver (cut into strips)
 1 tbsp Butter
 3 Onions (thinly sliced)
 100 ml White Wine
 Parsley (chopped)
 Mash Potato, Rice or Tortillas (to serve)

Directions

1

Heat half the olive oil in a wok over medium-high heat. Add the garlic and sauté until fragrant for 2 minutes. Add the liver strips and fry until browned on all sides. Season with salt and pepper. Remove the liver from the pan and set aside.

2

Add the remaining oil and butter to the skillet. Add the onions and sauté until translucent.

3

Add the liver back in the skillet and then add the wine. Cook until the wine has reduced, for 5 minutes.

4

Sprinkle the mixture with the chopped parsley and serve with cooked mash potato, rice or tortillas.

Paradise Falls Liver and Onions
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