1 lb (450 g) lamb's liver, cut into thin strips
1 level tbsp (15 ml) plain wholemeal flour (whole grain)
2 tbsp (30 ml) corn oil
1 onion, skinned and thinly sliced
1 garlic clove, skinned and crushed
1 tbsp (15 ml) chopped fresh sage
7 fl oz (200 ml) apple juice
4 cloves or 1.25 - 2.5 ml (1/4 - 1/2 tsp) ground cloves
salt and pepper, to taste
2 green eating apples, cored and thinly sliced
fresh sage sprigs, to garnish
1 level tbsp (15 ml) plain wholemeal flour (whole grain)
2 tbsp (30 ml) corn oil
1 onion, skinned and thinly sliced
1 garlic clove, skinned and crushed
1 tbsp (15 ml) chopped fresh sage
7 fl oz (200 ml) apple juice
4 cloves or 1.25 - 2.5 ml (1/4 - 1/2 tsp) ground cloves
salt and pepper, to taste
2 green eating apples, cored and thinly sliced
fresh sage sprigs, to garnish
method
1. Lightly dust the liver with the flour.
2. Heat the oil in a large frying pan, add the onion and garlic and cook over a medium heat for 2 minutes.
3. Add the chopped sage and cook for a further 1 minute.
4. Add the liver and cook briskly for about 3 minutes, turning the strips once.
5. Stir in the apple juice, cloves or ground cloves and seasoning and bring to the boil, stirring.
6. Add the apples and simmer gently for 2 minutes.
7. Serve immediately garnished with fresh sage sprigs.
2. Heat the oil in a large frying pan, add the onion and garlic and cook over a medium heat for 2 minutes.
3. Add the chopped sage and cook for a further 1 minute.
4. Add the liver and cook briskly for about 3 minutes, turning the strips once.
5. Stir in the apple juice, cloves or ground cloves and seasoning and bring to the boil, stirring.
6. Add the apples and simmer gently for 2 minutes.
7. Serve immediately garnished with fresh sage sprigs.
serving amount
serves 4
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