LAMB’S LIVER IN A CREAM AND BRANDY SAUCE

Nog ‘n heerlike resep vir lewer. Geniet.

• 500 g lamb’s liver cleaned and cut into strips
• 250 g pork rashers, rind removed and cut into cubes
• 2 red onions, peeled and coarsely chopped
• 300 ml cream
• 30 ml brandy
• salt and pepper
• 200 ml beef stock
• 2 potatoes, peeled and cubed
• 50 ml Maizena
• 20 ml Worcestershire sauce
• oil for frying
• fresh parsley

Coat liver strips with Worcestershire sauce and dust with Maizena and season with salt and pepper. Keep in fridge for at least 30 minutes.
In a nonstick pan, fry pork rashers until brown.
Add potato cubes and onion and fry until onions is brown. Add stock, cover and boil until potatoes is soft.
Add brandy and cream and bring to the boil, simmer for 5 minutes. Keep aside.
In another very hot nonstick pan, fry the liver in batches (as the pan will cool off very quickly) in a little oil for about 1 ½ minutes (90 sec) a side. Do not overcook. The liver should just be seared.
Add seared liver to the sauce with potatoes, mix and sprinkle with fresh parsley.
Serve immediately with polenta or mieliepap.

Note:
If liver stand for a while, it will loose its tenderness.

Recipe: Elize de Kock
Photo: Amanda Conradie