|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
|
| ||||||||||||||||||||||||
|
Braised Liver with Orange HT MC 25mins Serves 4 Hot Offal Pork Fruit Herbs Main Course Dairy Free Eggless Ingredients: 100g/4oz Streaky Bacon 2 tbsp Plain Flour 1 teasp Dried Thyme 1 teasp Salt ¼ teasp Pepper 450g/1lb Lambs' Liver 2 Oranges Instructions 1. Derind and chop bacon. Place in frying pan and fry gently till fat runs.
2. Meanwhile, mix together flour, thyme, salt and pepper on a plate. Cut the liver into strips about 12mm/½ inch wide. Coat the strips in the flour, then add to frying pan and stir-fry till brown all over.
3. Grate the rind from oranges and add to pan, then remove pith and slice flesh thinly. Add to pan, cover and simmer for 15 minutes. Serve immediately.
Serving Suggestions :
More Offal Recipes | Types of Offal | More English Recipes
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
