Lisbon Liver Recipe
Ingredients
| 1 kg / 2 lb lamb's liver, thinly sliced | ||
| 300 ml / 1/2 pt / 1 1/4 cups dry white wine | ||
| White wine vinegar | 3 Tablespoon | |
| Garlic | 3 Clove (5gm), crushed | |
| Bay leaves | 2 | |
| Salt | To Taste | |
| black pepper | 1 | |
| Olive oil | 4 Tablespoon | |
| 175 g / 6 oz smoked bacon, diced | ||
Directions
In a shallow dish, cover liver with wine, vinegar, garlic, bay leaves, salt, and pepper.
Cover dish, and leave to marinate overnight.
Remove liver, and pat dry.
Reserve marinade.
Heat olive oil in a large frying pan, and add liver and bacon.
Cook over a fairly high heat until tender.
Remove, and keep warm.
Pour marinade into pan.
Bring to the boil, and reduce a little.
Adjust seasoning.
Remove bay leaves, and pour over liver and bacon.
Serve immediately, with fried sliced potatoes.
Cover dish, and leave to marinate overnight.
Remove liver, and pat dry.
Reserve marinade.
Heat olive oil in a large frying pan, and add liver and bacon.
Cook over a fairly high heat until tender.
Remove, and keep warm.
Pour marinade into pan.
Bring to the boil, and reduce a little.
Adjust seasoning.
Remove bay leaves, and pour over liver and bacon.
Serve immediately, with fried sliced potatoes.
Chef
