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PrintLIVER PROVENCAL
Liver provencal uses marjoram, stock, and bay leaf as a flavour. It is nutritious for children because it has vegetables. It is pleasing to the eye when serve with garnish and watercress sprigs. This is indeed a mouth-watering dish that you’ll surely love.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Coat the liver with the flour seasoned with salt and pepper. Heat the oil in a pan, add the liver strips and seal, turning once.
- Remove from the pan and set aside in a covered dish.
- In the same pan, cook the onion and green pepper slices for 2 minutes, adding a little extra oil if necessary.
- Add the mushrooms, garlic, tomatoes, marjoram, stock and bay leaf. Simmer gently tor 10 to 15 minutes until the vegetables have softened.
- Add the liver and continue cooking for a further 4 to 5 minutes.
- Transfer to a hot serving dish and garnish with watercress sprigs.
- Serve immediately.
INGREDIENTS
- 750 grams lambs' liver, cut into strips
- 2 tablespoon plain whole meal flour
- Salt
- Freshly ground black pepper
- 2 tablespoons Cooking oil
- 2 small onion, peeled and finely sliced
- 1 green pepper, cored, deseeded and cut into strips
- 100 grams mushrooms, sliced
- 2 clove garlic, peeled and crushed
- 400 grams tomatoes
- 2 teaspoon fresh marjoram
- 300 ml chicken or vegetable stock
- 2 bay leaves
- Watercress sprigs, to garnish
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