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Piquant Liver

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  Butter 1⁄2 Ounce (15 Gram)
  Onion 1 Small, chopped
  Streaky bacon 2 Ounce, derinded and chopped (50 Gram)
  Plain flour 2 Tablespoon
  Lamb liver 10 Ounce, sliced (300 Gram)
  Mushrooms 2 Ounce (50 Gram)
  Stock 1⁄4 Pint (150 Milliliter)
  Tomato puree 1 Tablespoon
  Made mustard 1⁄4 Teaspoon
  Chutney 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Chopped parsley 1⁄2 Teaspoon (For Garnish)
  Salt To Taste
  Pepper To Taste

Melt the butter in a heavy-based pan, add the onion and bacon and fry until soft.
Season the flour with salt and pepper and use to coat the liver.
Add to the pan and fry, turning, until evenly browned.
Stir in the mushrooms, stock, tomato puree, mustard, chutney and sugar.
Add salt and pepper to taste.
Bring to the boil, stirring, then cover and simmer for 20 minutes.
Transfer to a warmed serving dish and garnish with parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.5 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 869 Calories from Fat 354

% Daily Value*

Total Fat 40 g61.3%

Saturated Fat 15.7 g78.6%

Trans Fat 0 g

Cholesterol 71.7 mg23.9%

Sodium 1579.3 mg65.8%

Total Carbohydrates 52 g17.4%

Dietary Fiber 3.8 g15.3%

Sugars 9.5 g

Protein 76 g151.3%

Vitamin A 4622% Vitamin C 27.8%

Calcium 4.7% Iron 232.9%

*Based on a 2000 Calorie diet

Piquant Liver Recipe