1
1
ar
-----
10
3
6
-----
1/2
1
2/3
1/3
-----
3
1/2
1
2
-----
ar
|
#
t
---
oz
cl
oz
---
T
t
t
t
---
T
c
T
T
---
|
Liver (1)
Citric Acid
Water
-- Vegies
Onion, Red
Garlic
Bell Pepper, green
-- Seasonings
Curry Powder (2)
Paprika
Salt
Pepper, black
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Oil
Water
Tomato Paste
Lemon Juice
-- Garnish
Parsley
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PREP - (45+ min - 35 min work)
- Wash LIVER and slice about 3/8 inch thick, removing any fat
and obvious plumbing, and pulling off external membranes. I usually
cut in strips about 3/8 inch thick and 1 inch wide, as it's not
easy to make wide slices of liver.
- Soak Liver in Water to just cover, acidulated with 1 t
Citric Acid or Juice of one Lemon for 1/2 hour or more (see
Note-3). Drain well.
- Quarter ONIONS lengthwise and slice about 1/8 inch
crosswise. Crush GARLIC and chop fine. Mix.
- Blast BELL PEPPER black with your
Kitchen Torch and brush
off the skin under running water (see
Note-4). Cut into 1/4 inch wide strips
about 1 inch long. Mix with Onions.
- Mix all Seasonings items.
- Chop PARSLEY for Garnish.
RUN - (20 min)
- In a spacious sauté pan, heat Oil and fry
Liver on both sides until just cooked through - right when
it stops being springy - longer and it will be tough. Remove from
the pan with a slotted spoon and set aside.
- Stir in Onion mix and Fry stirring until Onions are
translucent - don't overcook.
- Stir in Seasoning Mix for 30 seconds.
- Add 1/2 cup Water and Tomato Paste. Bring to a boil
and simmer about 5 minutes.
- Stir in Lemon Juice, then Liver just long enough to
warm it up.
- Serve hot, garnished with Parsley.
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