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Liver in orange sauce

Preparation time: 10 minutes.
Cooking time: 8-10 minutes.
Calories: 295 per portion

ingredients

serves 4
4 thin slices lamb's liver, about 100 g (4 oz) each
2 tablespoons seasoned flour for coating
15 g (1/2 oz) butter
1 tablespoon olive oil
4 shallots, finely chopped
150 ml (1/4 pint) orange juice
1 teaspoon finely grated orange rind
salt and pepper
2 tablespoons chopped parsley

for the garnish

orange slices
parsley sprigs

method

1. Toss the liver in the seasoned flour, shaking off any excess.

2. Heat the butter and oil in a large non-stick frying pan and fry two pieces of liver at a time for 2 minutes on each side, until browned on the outside and pale pink inside. Transfer to a warmed serving dish and keep warm.

3. Add the shallots to the pan and cook for 2 minutes, without browning.

4. Lower the heat, add the orange juice and rind and boil for 2 minutes, stirring. Season with salt and pepper to taste and stir in the parsley.

5. Spoon over the liver, garnish with orange slices and parsley and serve immediately.

Put the seasoned flour in a polythene bag, making sure it has no holes, add the slices of liver one at a time and toss until coated lightly. This way the flour will not be blown all over the kitchen.

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