| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Lambs liver; sliced |
| 1 |
oz |
Plain flour |
|
|
Fresh chopped parsley |
|
|
Fresh chopped coriander |
| 4 |
oz |
Celery; chopped |
| 4 |
oz |
Carrot; chopped |
| 2 |
oz |
Red and green peppers |
| 2 |
oz |
Mushrooms |
| 4 |
oz |
Streaky bacon; cut into small |
|
|
; pieces |
| 4 |
fl |
Stout |
| 8 |
|
Floz chicken stock |
| 4 |
fl |
Water |
| 4 |
tb |
Vegetable oil |
|
|
Salt and freshly milled black pepper |
INSTRUCTIONS
Heat the oil in a large casserole pot. Season flour with chopped
parsley and coriander and a little salt and pepper. Coat liver slices
in flour and quickly brown in hot fat to seal in flavour. As soon as
both sides are browned, remove and set aside. Add
chopped carrots, celery, mushrooms, red and green peppers and bacon
and mix together well.
Add the stout and water to the vegetables. Then pour in the stock,
place liver slices back into the casserole dish and seal in flavours
with lid. Place in the oven for about 20 minutes on a medium heat at
200C. Remove casserole and using a slotted spoon take out liver and
place onto warmed serving dish.
Heat sauce to slightly reduce it, then using a tablespoon of flour and
butter, quickly blend together, add this to the vegetables to thicken
sauce
As soon as the liquid has thickened, spoon sauce over the liver,
garnish with fresh coriander and serve immediately.
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