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List of ingredients for Liver with a mustard and lime sauce


* 450g (1 lb) lambs Liver, '''thinly sliced'''
* 3 tablespoons of Plain flour
* Sea salt and Freshly ground black pepper
* 25g (1 oz) Butter
* 1 tablespoon Vegetable oil
* 1 tablespoon wholegrain Mustard
* Zest and Juice of 1 Lime
* 150 ml (1/4 pint) Beef stock or Vegetable stock
* 2 teaspoons of Worcestershire sauce
* Slices of Lime to garnish

===Method===
* Trim the Liver of any veins and membranes
* Season the Flour with Salt and Pepper and place in a Lock and Lock type box
* Add the sliced Liver, cover with the lid and shake like mad for 15 seconds to season the liver - ''see example picture''
* Heat the Oil and Butter until if foams and quickly Brown the Liver for 1 minute a side - reserve and keep warm.
* Add the Mustard, Lime juice, Lime zest and the Stock. Bring to the Boil, stirring to release any goodness stuck to the base of the pan - Simmer vigorously until reduced and thickened.
* Add the Liver back to the pan so it is well coated with the Sauce and serve immediately.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Liver_with_a_mustard_and_lime_sauce

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