Lambs’ liver with sticky onions, port and raisins
- February 2006
- 25g raisins
- 2 tbsp ruby port
- 30g sunflower margarine
- ½ tbsp olive oil
- 1 onion, cut into thin wedges
- 1 tsp redcurrant jelly
- 300g thinly sliced lambs’ liver
- Put the raisins and port in a small bowl and leave to soak for 2 hours.
- Heat half the margarine and the oil in a small frying pan. Add the onion and cook over a medium heat for 30 minutes, stirring occasionally, or until soft, brown and caramelised. Add the raisins and port and the redcurrant jelly and simmer for 2 minutes, or until the mixture is ‘sticky’. Season and keep warm.
- Season the liver slices on both sides. Melt the rest of the margarine in a large non-stick frying pan, until nutty brown in colour. Add the liver slices in 1 layer and cook over a high heat, without moving them, for 30-40 seconds on each side, until nicely browned but still pink in the centre. This will depend on how thinly your liver has been sliced and how pink you like it.
- Lift onto warmed plates and spoon some of the onions on top. Serve with green cabbage and mashed potatoes.
Pregnant women should avoid eating liver as it contains high levels of vitamin A, which is thought to be harmful to developing babies.
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