Post by Sylvia on Apr 9, 2009 14:45:32 GMT -6
I am now allergic to all offal, but I used to serve this dish with mustard mash, glazed carrots and garden peas. It was wonderful and I wish I could still have it.
Liver with Yogurt and Sherry
Serves 4 - 6
1 1/2 lbs/700g calves' liver, sliced
4 Tbs seasoned flour
2 oz/50g butter
8 fl oz/230ml natural yogurt
2 Tbs sherry
Salt
Paprika
Freshly ground black pepper
Dredge the liver in the flour. Melt the butter in a deep pan and fry the liver for 2 minutes on each side. Add yogurt, sherry, salt, paprika and pepper. Heat, stirring, but do not allow it to boil.
Sylvia446
Liver with Yogurt and Sherry
Serves 4 - 6
1 1/2 lbs/700g calves' liver, sliced
4 Tbs seasoned flour
2 oz/50g butter
8 fl oz/230ml natural yogurt
2 Tbs sherry
Salt
Paprika
Freshly ground black pepper
Dredge the liver in the flour. Melt the butter in a deep pan and fry the liver for 2 minutes on each side. Add yogurt, sherry, salt, paprika and pepper. Heat, stirring, but do not allow it to boil.
Sylvia446