{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Fried Lambs Liver with Cumin

(for 4 as a starter)
(adapted from Moro-The Cookbook by Sam and Sam Clark)
450g (1lb.) Lambs Liver
5 Tablespoons plain Flour
4 teaspoons Whole Cumin Seeds
30g (1oz.) Butter
1 tablespoon Olive Oil
Salt and Black Pepper
200g (8oz.) Greek Style Yoghurt
2 tablespoons milk
1 crushed clove Garlic.
Selection of washed Salad leaves.
Cut the liver in to chip sized strips removing any sinew you come across as you go.
Crush the cumin roughly and mix half of it with the flour which you have already seasoned with the salt and pepper.Toss the liver strips in this flour and remove and shake off the surplus.
Heat the oil and butter in a pan and fry the liver strips in this until slightly brown but still slightly pink and juicy inside.
Mix the remaining crushed cumin with the yoghurt, the milk, and the crushed garlic.
Put the liver on salad leaves on individual plates and trickle over the yoghurt just before you serve.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef