LAMB’S LIVER IN A CREAM AND BRANDY SAUCE
Nog ‘n heerlike resep vir lewer. Geniet.
500 g lamb’s liver, cleaned and cut into strips
250 g pork rashers, rind removed and cut into cubes
2 red onions, peeled and coarsely chopped
300 ml cream
30 ml brandy
salt and pepper
200 ml beef stock
2 potatoes, peeled and cubed
50 ml Maizena
20 ml Worcestershire sauce
oil for frying
Fresh parsley
Coat liver strips with Worcestershire sauce and dust with Maizena and season with salt and pepper.
Keep in fridge for at least 30 minutes.
In a nonstick pan, fry pork rashers until brown.
Add potato cubes and onion and fry until onions is brown. Add stock, cover and boil until potatoes is soft.
Add brandy and cream and bring to the boil, simmer for 5 minutes. Keep aside.
In another very hot nonstick pan, fry the liver in batches (as the pan will cool off very quickly) in a little oil for about 1 ½ minutes (90 sec) a side. Do not overcook. The liver should just be seared.
Add seared liver to the sauce with potatoes, mix and sprinkle with fresh parsley.
Serve immediately with polenta or mieliepap.
NOTE:
If liver stand for a while, it will loose its tenderness.
Recipe: Elize de Kock
Photo: Amanda Conradie
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