INGREDIENTS

INSTRUCTIONS

1 Halve and stone the apricots. Place in a small pan with 4 tbsp
water. Simmer on a low heat until soft. Melt the butter in a medium
frying pan.
2 Combine the flour, dried sage and seasoning on a large plate. Slice
the liver in half and coat in the seasoned flour. Shake off the
excess and fry in the melted butter for 2-3 minutes on each side.
3 Finely chop the fresh sage and add to the pan. Cook for a minute,
remove the livers from the pan and keep warm. Add the vinegar and
alcohol to the pan juices and simmer for a minute.
4 Remove the softened apricots from the heat and place in a mini food
processor to make a puree. Add this to the frying pan with any
remaining liquid left in the small pan and simmer for five minutes.
5 Heat 1 tbsp oil in a small frying pan. Remove the crusts from the
bread and slice into 1cm cubes. Add to the pan and fry until crisp
and golden, turning regularly.
6 Heat a wok and add 1 tbsp olive oil. Set aside a large rounded leaf
from the lettuce. Shred half of the remainder and place in the wok.
7 Thinly slice the yellow pepper lengthways and add to the wok with
the green pepper. Stir-fry for a minute.
8 Place the reserved lettuce leaf on a serving plate. Fill with the
warm salad. Stone the olives and add to the salad. Drizzle with a
little olive oil and top with the croutons.
9 Stir the sugar into the apricot sauce and season well. Add the
livers to the serving plate, accompany with the apricot sauce and
garnish with fresh sage.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.

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