A perfect combination from ” Moro:the Cookbook” by Sam and Sam Clark. It is nice served with some roughly broken Crispbread and a green salad. You could also add a few drops of pomegranate molasses at the end and serve with a rocket or watercress salad with Pomegranate Molasses Dressing and a few Pomegranate seeds sprinkled over.
Ingredients
- 400-500 g calf's liver
- 5 tbsps plain flour or use semolina flour for a crunchier texture
- 2 rounded tsps cumin seeds roughly ground
- 25 g butter
- 1 tbsp olive oil
- sea salt and black pepper
Servings:
Instructions
- Cut the liver into 5cm by 2cm strips, removing any sinew as you go. Just before frying season the flour with the cumin, salt and pepper and dust the liver.
- Heat the butter and oil in a frying pan over a medium heat. When the butter begins to foam add the liver and fry on one side for about a minute until sealed and slightly brown
- Turn over and fry for another minute. The liver should be juicy and ever so slightly pink inside.
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