2 tablespoons flour
Salt and pepper to taste
½ teaspoon mustard powder
½ teaspoon chilli powder
300 grams liver
2 tablespoons butter
2 teaspoons olive oil
1 onion chopped fine
2 cloves garlic, chopped fine
1 teaspoon finely chopped parsley
4 tablespoons chicken stock
2 tablespoons red wine or 1 teaspoon vinegar
2 oranges
Olive oil to taste
Brown sugar to taste


12 baby potatoes
1 small cauliflower, cut into florets
2 tablespoons olive oil
3 tomatoes, halved
1 tablespoon grated cheddar cheese

1 tablespoon finely chopped parsley

-Boil potatoes. Arrange on warm serving platter and keep hot.
-Meanwhile, mix together flour, salt, pepper, mustard and chilli powder.
-Slice liver thinly- there should be at least 12 slices. Coat with the seasoned flour.
-Melt half the butter with olive oil in a frying pan. Saute liver, cooking on both sides. Place liver on warmed serving dish.
-Add remaining butter, onion and garlic to the same oil; fry for 2 minutes. Stir in parsley, salt, stock and wine. Bring to boil and pour over liver.
-Peel skin of oranges and cut oranges into 12 thin slices(can keep skin on). Brush the orange slices with olive oil and sprinkle brown sugar on them. Place under hot grill to brown quickly. Place one slice of liver on each orange slice.
-Toss potatoes and cauliflower florets in olive oil. Saute in non- stick pan for 5 minutes. Arrange around liver slices. In the same pan, place halved tomatoes cut side up and sprinkle with cheddar cheese, for 1-2 minutes or till just turning brown. Place tomatoes around platter and sprinkle parsley on top. Serve hot.
-Enjoy the exotic tasty and easy to do dish.


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