Stir fried liver and fennel recipe
information
Preparation time: 15 minutes.
Cooking time: 12-15 minutes.
Calories: 274 per portion
ingredients
750 g (1 1/2 lb) calves' liver, trimmed
1 tablespoon oil
1 large fennel bulb, finely sliced into thin strips
3 garlic cloves, chopped
3 tablespoons tomato puree
3 tablespoons red wine
salt and pepper
1 tablespoon chopped parsley
1 tablespoon oil
1 large fennel bulb, finely sliced into thin strips
3 garlic cloves, chopped
3 tablespoons tomato puree
3 tablespoons red wine
salt and pepper
1 tablespoon chopped parsley
method
1. Cut the liver into 1 cm (1 1/2 inch) wide strips.
2. Heat the oil in a heavy frying pan or a wok and add the fennel and garlic. Stir and cook for a few minutes over a medium to high heat.
3. As soon as the fennel begins to colour slightly, add the liver and stir continuously. After 1 minute add the tomato puree and wine, bring to boiling point, simmer for 2 minutes, then remove from the heat. Add
4. salt and pepper to taste and stir in the parsley.
5. Serve with rice or steamed potatoes and salad.
If you know your guests like liver, this way of cooking the finest — and most expensive - variety is perfect for a dinner party. It has to be cooked just before serving but you can prepare everything in advance.
2. Heat the oil in a heavy frying pan or a wok and add the fennel and garlic. Stir and cook for a few minutes over a medium to high heat.
3. As soon as the fennel begins to colour slightly, add the liver and stir continuously. After 1 minute add the tomato puree and wine, bring to boiling point, simmer for 2 minutes, then remove from the heat. Add
4. salt and pepper to taste and stir in the parsley.
5. Serve with rice or steamed potatoes and salad.
If you know your guests like liver, this way of cooking the finest — and most expensive - variety is perfect for a dinner party. It has to be cooked just before serving but you can prepare everything in advance.
serving amount
serves 6
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