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Deviled Liver

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Ingredients
  Flour 2 Ounce (50 Gram)
  Salt To Taste
  Black pepper To Taste
  Cayenne pepper 1⁄2 Teaspoon
  Dry mustard 1 Teaspoon
  Calf liver/Lamb liver 2 Pound, sliced 6 mm or 1/4 inch thick
  Butter 2 Ounce (50 Gram)
  Olive oil 1 Tablespoon
For sauce
  Worcestershire sauce 2 Tablespoon
  Paprika 2 Teaspoon
  Red wine vinegar 1 Tablespoon
  Tomatoes 2 , peeled, seeded and chopped
  Castor sugar 1 Tablespoon
  Onion 1 Tablespoon, minced
  Chutney 1 Tablespoon
  Dry red wine 3 Fluid Ounce (75 Milliliter)
  Garlic 1 Clove (5 gm), crushed
  Single cream 3 Fluid Ounce (75 Milliliter)
Directions

First make the sauce.
Put all the ingredients, except the cream, in a saucepan.
Bring to the boil, then simmer for 5 minutes.
Remove from the heat.
Mix together the flour, salt and pepper, the cayenne, and mustard.
Coat the liver slices in this seasoned flour.
Melt the butter with the oil in a frying pan.
Add the liver slices and cook for 2 to 3 minutes on each side, or until spots of blood appear on the surface.
Transfer the liver to a warmed serving dish.
Keep hot.
Stir any leftover flour into the fat in the frying pan.
Gradually stir in the sauce and bring to the boil.
Simmer, stirring, for 3 minutes.
Stir in the cream and heat through without boiling..
Spoon the sauce over the liver and serve hot.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Deviled
Ingredient: 
Meat

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