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Liver Portuguese    HT  MC  Sth American  20mins plus marinating

Serves 4     Hot   Offal  Herbs  Alcohol  Main course  Gluten Wheat Dairy Free  Eggless   South America


1 Garlic Clove, crushed

Salt and Black Pepper

2 Bay Leaves, crumbled

150ml/5 fl.oz. Dry Red Wine

Juice of 1 Lemon

Juice of 1 Lime

450g/1lb Calves Liver

3 tbsp Oil




1. Place the garlic and put in a shallow dish with the seasoning, bay leaves, wine, lemon and lime juices. Cut liver across the grain into thin slices add to the bowl, mix well, cover and leave overnight in the fridge.


2. The next day, remove dish from fridge, turn liver over and leave for 1 hour at room temperature.


3. Heat the oil in a frying pan and fry the liver for 2 minutes each side. Strain the marinade and add to the pan. Cook for 5-10 minutes over high heat to reduce the liquid. Taste and adjust seasoning. Serve immediately.


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


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