Greek Liver and Potatoes
Ingredients
Potato 250 g
Onion 60 ml
Lemon 1
Salt and Pepper 1 to taste
Stock - Beef 150 ml
Oregano 30 ml
Parsley 30 ml
Oil - Olive 30 ml
Liver - Calves 150 g
Garlic 2
Flour 50 ml
Asparagus 200 g
Preparation
1. Turn the oven on to 425
2. Peel and quarter the potatoes. Rub with olive oil.
3. In roasting pan just bigger then the potatoes, add stock, 1/4 the lemon juice, 1/2 the oregano, salt & pepper to taste. Put in oven for about 40 minutes - turning every 1o minutes or so. (You should end up with Potatoes that are crispy on the outside and soft and fluffy on the inside.)
4. 15 minutes before the potatoes are ready, trim the ends of the asparagus, put in a microwavable dish.
5. Wash the liver, pat dry and slice into Knuckle width pieces. Salt & pepper then dredge in flour to coat.
6. Put a frying pan on a medium high burner, add oil as necessary and then the liver, frying until the flour crisps, then turn. Remove when done.
7. Remove the pan from the burner, add 1/2 the olive oil and the garlic and let cook in the residual heat in the pan, stir in remaining lemon, oregano and salt and pepper.
8. Cook the Asparagus.
9. Serve the liver smothered in the lemon sauce and surrounded by the potatoes and asparagus.
2. Peel and quarter the potatoes. Rub with olive oil.
3. In roasting pan just bigger then the potatoes, add stock, 1/4 the lemon juice, 1/2 the oregano, salt & pepper to taste. Put in oven for about 40 minutes - turning every 1o minutes or so. (You should end up with Potatoes that are crispy on the outside and soft and fluffy on the inside.)
4. 15 minutes before the potatoes are ready, trim the ends of the asparagus, put in a microwavable dish.
5. Wash the liver, pat dry and slice into Knuckle width pieces. Salt & pepper then dredge in flour to coat.
6. Put a frying pan on a medium high burner, add oil as necessary and then the liver, frying until the flour crisps, then turn. Remove when done.
7. Remove the pan from the burner, add 1/2 the olive oil and the garlic and let cook in the residual heat in the pan, stir in remaining lemon, oregano and salt and pepper.
8. Cook the Asparagus.
9. Serve the liver smothered in the lemon sauce and surrounded by the potatoes and asparagus.
