| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 150 |
ml |
White wine |
| 15 |
ml |
Wholegrain mustard |
| 1/4 |
|
Beef stock cube |
|
|
Flour |
| 225 |
g |
Lambs liver |
| 15 |
ml |
Olive oil |
|
|
Few sundried pepperdew |
INSTRUCTIONS
1 Pour the wine into a small pan and heat gently. Stir in the mustard and
stock cube, bring to the boil and reduce. Coat the livers in the flour.
2 Heat the oil in a frying pan and fry the livers until brown, then add the
liquid and a few pepperdew and cook for a further two minutes. Serve.
Converted by MC_Buster.
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Many folks want to serve God, but only as advisers”