|
|
Work in progress
|
This is a recipe that I first tried on 1 August 2018. It's based on
this
recipe, which needed significant adaptation.
Ingredients
| quantity |
|
ingredient |
|
step |
| 400 g |
|
lamb liver, sliced about 1 cm thick |
|
1 |
|
|
milk to cover |
|
1 |
|
|
| 400 g |
|
Onions, slived in 3.5 mm thick rings |
|
2 |
|
|
oil to fry |
|
2 |
|
|
|
|
salt |
|
3 |
|
|
butter to fry liver |
|
3 |
|
|
| 100 ml |
|
balsamic vinegar |
|
4 |
Preparation
-
Soak liver in milk for an hour.
-
Warm sliced onions in microwave oven (600 W for 3 minutes). Fry in oil until lightly
browned. Reserve.
-
Dry liver and
salt lightly. Fry in butter for about 1 minute on each side.
-
Put onions back into pan and add vinegar. Reduce until the acid has evaporated and the
sauce is viscous.
-
Pour onions over liver and serve with mashed potato.
I'm still not sure how long to boil the vinegar. Potentially I could do without it and make
something caramel-like instead.
