A simple dish, ready and on the plate in less than half an hour, this dish is quite a delicacy.
You really need to know how to cook the Liver properly, to make sure it’s not overcooked and tough. Getting it cooked right will let all the flavours mix in well, and you can then taste the range of flavours that are in this dish.
To Serve 4
450g Lambs Liver, cut into 5cm across strips
25g Seasoned Flour
2tsp Chopped Fresh Sage
3 Large Oranges
1tbsp Vegetable Oil
225g Onion, peeled and Chopped Roughly
1. Mix the Seasoned Flour and the Chopped Fresh Sage in a large bowl, and toss the Slices of Lambs Liver in the mixture.
2. Using a Serrated Knife, peel and slice one of the Oranges into thick slices, about 1cm across, and put to one side.
3. In a Frying Pan, heat up the Oil and add the Onion to the pan, stirring for about three or four minutes. Add the Liver to the Pan, and cook for another five to seven minutes, depending on the heat and thickness of the Liver slices. The slices should be quite firm, brown on the outside and dark pink in the centre.
4. Grate the rind from the other two oranges, and juice them. Stir this mixture in, and then heat the mixture through in the pan.
Serve fresh out of the Pan, on a bed of Noodles, garnish with the Slices of Orange and some of the leftover herbs and pour over the juices from the pan.
Photo Courtesy of: Avlxyz