Meats Recipes -   Liver with Herbs Recipe

  
 

Meats Recipes -  Liver with Herbs Recipe

Ingredients

Serve 4

  • 2 tablespoons whole meal flour

  • 500 g/1 lb lambs' liver, sliced

  • 2 tablespoons oil

  • 2 onions, chopped

  • 150 ml/1/4 pint red wine

  • 150 ml/1/4 pint Chicken Stock

  • 2 tablespoons tomato puree

  • 1 teaspoon chopped thyme

  • 2 tomatoes, skinned, deseeded and sliced

  • salt and pepper

  • chopped parsley, to garnish

Method:

  1. Season the flour with salt and pepper and spread it out on a plate. Toss the liver in the seasoned flour, coating well all over.

  2. Heat the oil in a frying pan. Add the liver and fry gently for 2 minutes on each side. Remove from the pan. Add the onions to the pan and fry gently until softened.

  3. Stir in the wine, stock, tomato puree and thyme and season to taste with salt and pepper. Bring to the boil.

  4. Return the liver to the pan, cover and simmer for 15 minutes. Add the tomatoes and cook for a further 5 minutes, or until tender. Arrange the liver on a warmed serving dish.

  5. Pour the sauce over the liver. Sprinkle with chopped parsley and serve immediately.