Peppered Liver

Peppered liver is a dish that showcases the rich and distinct flavor of lambs’ liver, enhanced by the bold and aromatic taste of crushed black peppercorns. This recipe provides a simple and delicious way to prepare thinly sliced lambs’ liver with a peppery coating. The liver is first coated in a mixture of plain flour and crushed black peppercorns, which adds a spicy kick to the dish. It is then cooked in a frying pan with low-fat spread until golden on one side and cooked to perfection. The pink juices that rise to the surface indicate the liver’s tenderness. The cooked liver is then transferred to warmed serving plates. The pan juices are used to create a flavorful sauce by adding freshly squeezed lemon juice, grated onion, chopped fresh flat-leaf parsley, and Worcestershire sauce. The sauce is cooked for a minute to combine the flavors and scrape up any residue in the pan. Finally, the sauce is spooned over the peppered liver, and the dish is served immediately.

INGREDIENTS:

• 1 tablespoon plain flour
• 2 tablespoons crushed black peppercorns
• 225g/8oz lambs’ liver, very thinly sliced
• 25g/1oz low-fat spread
• 1 tablespoon freshly squeezed lemon juice
• 1 small onion, grated
• 2 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons Worcestershire sauce

PREPARATIONS:

1. In a shallow dish, mix the plain flour with the crushed black peppercorns.
2. Coat the thinly sliced lambs’ liver with the flour and peppercorn mixture.
3. Melt the low-fat spread in a large frying pan over medium-high heat.
4. Add the coated liver slices to the pan and fry on one side until golden underneath.
5. Carefully turn over the liver slices and continue cooking until the pink juices rise to the surface.
6. Remove the cooked liver from the pan and transfer it to warmed serving plates.
7. In the same pan, add the freshly squeezed lemon juice, grated onion, chopped fresh flat-leaf parsley, and Worcestershire sauce to the pan juices.
8. Cook the mixture, stirring, for 1 minute to combine the flavors and scrape up any residue in the pan.
9. Spoon the flavorful sauce over the peppered liver.
10. Serve the dish immediately.

YIELD: Serves 4

SPECIAL INSTRUCTIONS:

• Liver cooks quickly, so it is important to monitor the cooking time to ensure it doesn’t become overcooked and tough.
• Adjust the amount of crushed black peppercorns according to your preference for spiciness.

TIPS:

• Serve the peppered liver with creamy mashed potatoes or crusty bread to soak up the flavorful pan juices.
• For a complete meal, accompany the dish with a side of steamed vegetables or a crisp salad.

In conclusion, peppered liver is a dish that highlights the delicious flavor of thinly sliced lambs’ liver coated in crushed black peppercorns. This recipe provides a simple and flavorful way to prepare this classic dish. The liver is coated with a mixture of plain flour and crushed black peppercorns, adding a spicy and aromatic kick to each bite. It is then cooked in a frying pan with low-fat spread until golden on one side and cooked to perfection. The pan juices are used to create a flavorful sauce by adding freshly squeezed lemon juice, grated onion, chopped fresh flat-leaf parsley, and Worcestershire sauce. The sauce is cooked briefly to combine the flavors and is then spooned over the peppered liver. Serve this dish immediately for a satisfying and peppery experience.

Enjoy the rich and bold flavors of this peppered liver recipe!