Liver
- 150 ml White wine
- 15 ml Wholegrain mustard
- 1/4 Beef stock cube
- Flour
- 225 g Lambs liver
- 15 ml Olive oil
- Few sundried pepperdew
1 Pour the wine into a small pan and heat gently. Stir in the mustard and
stock cube, bring to the boil and reduce. Coat the livers in the flour.
2 Heat the oil in a frying pan and fry the livers until brown, then add the
liquid and a few pepperdew and cook for a further two minutes. Serve.
Converted by MC_Buster.
Recipe by: Ready Steady Cook
stock cube, bring to the boil and reduce. Coat the livers in the flour.
2 Heat the oil in a frying pan and fry the livers until brown, then add the
liquid and a few pepperdew and cook for a further two minutes. Serve.
Converted by MC_Buster.
Recipe by: Ready Steady Cook
