BRAISED LIVER WITH MUSHROOMS AND PEPPER
oil to cover base of frying pan
2 onions, thinly sliced
2 cloves of garlic, finely chopped
1 green pepper, thinly sliced
250 g mushrooms, thinly sliced
3 baby marrows, sliced
600 g lamb or beef livers, cleaned and cut in small pieces
extra cake flour for dusting
5 ml (1 tsp) salt
5 ml (1 tsp) cayenne pepper
5 ml (1 tsp) chilli flakes
5 ml (1 tsp) paprika
½ tsp coarse black pepper
1 tbsp sugar
1 tsp soy sauce
½ tsp salt
juice of half a lemon
2 tbsp flour
300 ml water
small bunch of parsley, chopped
Heat the oil in a large frying pan over a low to medium heat.
When the oil is hot, add the onions and garlic and fry gently until the onions are a golden colour.
Add the green pepper and fry until softened.
Add the mushrooms and baby marrow and cook a further 5 minutes until all vegetables are nice and soft. Set aside.
Dust the liver with cake flour and season with salt, cayenne pepper, chilli flakes, paprika and coarse black pepper mix well to incorporate. Fry for 2-3 minutes in hot oil in a non stick pan.
Mix the soy sauce, sugar, salt, flour and the lemon juice into 300 ml water.
Combine liver, vegetables and sauce, simmer gently for 10 minutes.Add the chopped parsley and cook for a further 5 minutes or until done.
Photo and recipe: Elize de Kock.