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Lisbon Liver    HT MC Portuguese 35mins plus marinating

Portuguese name: Iscas

Serves 4    Hot   Offal Pork   Alcohol  Main Course   Gluten Wheat Dairy  Free Eggless Portugal Europe

60ml/2fl.oz. Dry White Wine (check manufacture)
2 tbsp Vinegar
4 Garlic Cloves, crushed
1 Bay Leaf
Salt and Black Pepper
675g/1 ˝ lb Lamb's Liver, thinly sliced
Olive oil for shallow frying
50g/2oz Bacon, chopped


1. Place the wine, vinegar, garlic, bay leaf, salt and pepper in a mixing bowl and mix well. Add the liver, turn to coat then cover with clingfilm and refrigerate for 24 hours.

2. Remove the liver from the bowl (reserving the marinade) and pat dry on kitchen paper.

3. Heat enough olive oil in a large frying pan to just cover the bottom of the pan, add the liver and the bacon, and sauté over a medium heat for 2-3 minutes on each side or until cooked through. Remove from the pan and keep warm.

4. Add the marinade to the pan, bring to the boil then boil rapidly for a few minutes to reduce.

5. To serve – transfer the liver and bacon to a serving dish and pour the sauce over the top.

More Offal  Recipes   |  Types of Offal  |  More Recipes with Alcohol 


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Offal  Recipes   

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