Speedy Lemon Liver Recipe
Ingredients
3 onions, peeled and cut into rings
2 tablespoons butter
3/4 lb lambs' liver, cut into thin strips
2/3 cup beef bouillon
1 teaspoon dried parsley
1 teaspoon French mustard
2 teaspoons lemon juice
Salt and pepper
2 teaspoons cornstarch
Garnish:
2 lemon slices chopped parsley
How to make Speedy Lemon Liver
1 Put the onions in a bowl. Cover with a lid or plastic cling film, pierced.2 Microwave on full power for 3 minutes. Set aside.
3 Place the butter in an entree dish and microwave on full power for 1 minute.
4 Stir the liver into the hot butter. Cover with plastic wrap and pierce.
5 Microwave on power 8 for 3 minutes. Set aside.
6 In a 1 litre/1 3/4 pint (4 1/4 cup) jug place the stock (bouillon), parsley, French mustard, lemon juice, and salt and pepper to taste. Microwave on full power for 2 minutes.
7 Cream cornflour (cornstarch) with a little water to form a smooth paste.
8 Add the juices from the liver to heated stock (bouillon). Beat in the cornflour (cornstarch) and microwave on full power for 1 minute.
9 To assemble the dish: transfer the liver to a heated plate; rinse the dish and arrange onion rings on base. Top with the cooked liver and pour gravy over.
10 Garnish with lemon slices (cut into a butterfly shape, if wished), and sprinkle with parsley. Serve with Glazed Carrots,sweetcorn, and Jacket Potatoes
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Speedy Lemon Liver
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