Shepherd’s liver

20/11/2012
by Milko
fromby Milko Novice
"Five bucks says you`ve never had a lamb liver delicacy like this before. Sad to say you`ve been missing a lot."
Cooking45 min.
Тotal45 min.
Servings2
Cook
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  • Rating4.3 out of 5

Ingredients

  • liver - 17.6 oz (500 g) sheep liver
  • onions - 2 heads onion
  • oil - 2 tbsp
  • salt
  • pepper - pinch ground
  • stock - 1 cube of meat
  • feta cheese - 7 oz (200 g) sheep
  • eggs - 4
  • for garnish
  • peppers - 4 peppers
  • celery - 2 sticks
  • cream - 2/5 cup (100 g)

Preparation

Boil liver and cut it into pieces. Fry crushed onions in oil and add the liver. Sauté for 5 minutes, then season with salt, pepper and crushed stock.

Add crumbled cheese and pour the beaten eggs in. Cook on low heat, without stirring- from time to time, shake the pan slightly.

Roast the peppers for the salad, peel them, cut them up and mix with the chopped celery. Pour cream on and serve as garnishing for the liver.find similar recipes here

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