Add 1/2 cup of a dry white wine
2 tbs of tarragon vinegar
1 bay leaf
2 cloves of sliced garlic .
Season with salt and pepper .
Cover with cling wrap
Marinate for 1 hour in the refrigerator.
Spray a frypan with cooking oil and add 1 tbs of margarine / butter .
Remove the liver slices from the marinade , keeping the marinade aside
Place the slices of liver in the pan over a medium heat .
Cook the liver for 2 minutes on each side .
Remove the liver slices and keep warm.
Now add the marinade to the pan and cook over a high heat for 3 minutes .
Add a small handful of chopped parsley and the juice of half a lemon .
Adjust seasoning and mix well .
Pour the sauce over the livers and serve .
This dish is best served with pasta , well that`s my choice.
You can also crumb the calf livers and fry them serving them with lemon wedges .( somebody I know thought they were veal schnitzels )
No comments:
Post a Comment