This easy Portuguese dish has a lovely earthy sweet and sour taste. Its traditionally served with fried onions and either boiled potatoes or fat chips (fries). I think that chips are perfect. The liver is very low fat and some crispy fried chips are a lovely indulgence. I served this dish with redcurrant jelly, too. The tart berry taste is a good contrast to the earthy liver.
Ingredients (serves 3 to 4)
500g lambs liver
2 cloves of garlic, grated
2 tbsp red wine vinegar
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
2 tsp paprika (not smoked paprika)
1 tsp salt
2 bay leaves
1 tbsp oil to fry
Finely chopped parsley to sprinkle
Method
Ingredients (serves 3 to 4)
500g lambs liver
2 cloves of garlic, grated
2 tbsp red wine vinegar
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
2 tsp paprika (not smoked paprika)
1 tsp salt
2 bay leaves
1 tbsp oil to fry
Finely chopped parsley to sprinkle
Method
- Cut the liver into slices.
- Place the remaining ingredients except the oil, in a bowl and mix. Add the liver, turning it to coat.
- Cover and marinate for up to 12 hours.
- Remove liver from the marinade, patting it dry with kitchen paper. Reserve the marinade.
- Heat oil in a frying pan. Fry the liver on a high heat for a few minutes on each side. It should remain pink in the middle.
- Set the liver aside and add the marinade to the pan. Heat until it thickens and reduces by a third. This only takes a few minutes.
- Add salt to taste and return the liver to the pan to heat through. Sprinkle with finely chopped parsley.
