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