Main Courses Recipes - Liver with Wine Sauce Recipe

Ingredients

• 500g/1lb 2oz lamb's liver (sliced)

• Salt and pepper

Flour for coating:

• 1 tablespoon olive oil

• 25g/1oz butter

• 1 garlic clove (crushed]

• 100g/4oz lean bacon rashers (cut into narrow strips)

• 1 onion (chopped)

• 1 celery stick (finely sliced)

• 150ml/1/4pt red wine

• 150ml/1/4pt beef stock

• Pinch of allspice

• 1 teaspoon Worcestershire sauce

• 1 teaspoon chopped fresh sage

• 4 tomatoes

Serves 4

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Method:

1. Wipe the liver with kitchen paper, season with salt and pepper then coat lightly in flour, shaking off any excess.

2. Heat the oil, butter and garlic in a pan and fly the liver until well sealed on both sides and just cooked through. Remove the liver from the pan, cover and keep warm.

3. Add the bacon to the fat left in the pan, with the onion and celery. Fry gently until soft. Add the red wine, beef stock, allspice,  Worcestershire sauce, sage and 1/4 teaspoon salt and pepper to taste. Bring to the boil and simmer for 3 to 4 minutes.   

4. Place the tomatoes in a bowl of just-boiled water for 30 seconds and skin. Cut each tomato into 8 and take out the seeds. Add to the sauce and continue to cook for 2 to 3 minutes.

5. Serve the liver on a little of the sauce, with the remainder spooned over. Serve with new potatoes.