Although I do eat Liver, I often find it a struggle to eat too much. That was until I discovered (and slightly adapted) this recipe:
Mix the Jelly, vinegar, mustard, Worcester & Tabasco together in a bowl.
- 1 tbspn Redcurrant Jelly
- 1 tbspn Wine vinegar or Cider vinegar
- 1 tbspn English Mustard
- A good few shakes of Worcester Sauce
- A few shakes of Tabasco Sauce
- 1 lb Liver cut into chunks.
- 1.5 tbspn double cream or Creme Fraiche
- Salt and ground black pepper
Heat about 1 tbspn oil in a pan or wok over a medium heat.
Add liver and cook until browned.
Add the above mixture and stir well.
Simmer for a few minutes or until the sauce has reduced to a rich, syrupy glaze.
Stir in the cream and then season to taste.
Serve straight away!
This is normally a breakfast dish which should be served on toast. Works with kidneys too or maybe a mixture of both.
I like it when I come back in from a stalk served with some nice fresh French bread and a glass or 5 of a good red wine! Not ideal if you've been out in the morning though and have to drive to work after!