Wine Braised Liver With Chestnuts Recipes

Ingredients :

450 g pig's liver

cold milk

4 tbsp plain flour

50 g butter

1 tsp salad oil

50 g celery, scrubbed, thinly sliced

125 g carrots, peeled, very thinly sliced

175 g onion, peeled, thinly sliced

175 g potato, peeled, washed, diced

275 ml dry red wine

150 ml water

225 g cooked chestnuts (weight after peeling), broken into chunks

2 tsp salt

1 tsp thyme

1. Cube liver and soak for 2 hours in milk to cover to remove any bitterness.
2. Pat dry and toss in flour.
3. Heat butter and oil in a pan.
4. Add liver and fry briskly until well sealed and golden.
5. Remove from pan and leave aside for time being.
6. Add prepared vegetables to pan and fry until golden.
7. Replace liver (with any left over flour) then mix in wine, water and chestnuts.
8. Season to taste with salt and add thyme.
9. Cook, stirring, until mixture comes to boil.
10. Reduce heat and cover pan.
11. Simmer about 35 - 40 minutes or until liver is tender, stirring from time to time to prevent sticking.
12. Serve with boiled potatoes and assorted vegetables to taste.

A hearty offal dish laced with wine and flavored in a subtle way with chestnuts.

Serves 12 - 14

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