Oatmeal Coated Liver recipe
information
405 Calories per serving
ingredients
15 oz (450 g) lamb's liver, sliced
2 tablespoons plain flour
salt and pepper
1 egg, lightly beaten
3 oz (90 g) medium oatmeal
5 teaspoons vegetable oil
1 onion, halved and sliced
1 pepper, red, green or yellow, cored, seeded and cut in strips
2 oz (60 g) mushrooms, sliced
1 tablespoon cornflour
1/4 pint (150 ml) stock
2 tablespoons plain flour
salt and pepper
1 egg, lightly beaten
3 oz (90 g) medium oatmeal
5 teaspoons vegetable oil
1 onion, halved and sliced
1 pepper, red, green or yellow, cored, seeded and cut in strips
2 oz (60 g) mushrooms, sliced
1 tablespoon cornflour
1/4 pint (150 ml) stock
method
1. Remove any sinews from the liver.
2. Season the flour with salt and pepper and transfer to a plate. Place the egg on a second plate and the oatmeal on a third plate.
3. Turn each slice of liver in the seasoned flour, the beaten egg and lastly the oatmeal. Put to one side.
4. Heat 1 teaspoon of oil in a large non-stick frying pan, add the onion and pepper and stir-fry for 3 - 4 minutes. Add the mushrooms and stir-fry for a further 1 - 2 minutes. Remove the vegetables with a slotted spoon.
5. Heat 2 teaspoons of oil in the pan, add as many slices of liver as possible and cook over a moderate heat until the underside is golden brown. Turn and cook the other side. Remove the liver from the pan, add the remaining oil and cook the rest of the oatmeal-coated liver in the same way. Remove from the pan.
6. Blend the cornflour and stock together, pour into the frying pan, add the vegetables and bring to the boil, stirring all the time. Add the liver, cover the pan and simmer for about 10 minutes or until the liver is cooked.
2. Season the flour with salt and pepper and transfer to a plate. Place the egg on a second plate and the oatmeal on a third plate.
3. Turn each slice of liver in the seasoned flour, the beaten egg and lastly the oatmeal. Put to one side.
4. Heat 1 teaspoon of oil in a large non-stick frying pan, add the onion and pepper and stir-fry for 3 - 4 minutes. Add the mushrooms and stir-fry for a further 1 - 2 minutes. Remove the vegetables with a slotted spoon.
5. Heat 2 teaspoons of oil in the pan, add as many slices of liver as possible and cook over a moderate heat until the underside is golden brown. Turn and cook the other side. Remove the liver from the pan, add the remaining oil and cook the rest of the oatmeal-coated liver in the same way. Remove from the pan.
6. Blend the cornflour and stock together, pour into the frying pan, add the vegetables and bring to the boil, stirring all the time. Add the liver, cover the pan and simmer for about 10 minutes or until the liver is cooked.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
