Reply to posters from my posting yesterday under "General".
My wife weighs and measures all ingredients, whereas I go by feel and experience. So here are the bare bones:
Mix in some salt and pepper with flour. Cut the liver in strips and roll the pieces in it. Heat well a fairly large frying pan with a little oil and dump the floured liver strips in it. Fry quickly, turning them till golden brown, just a couple of minutes or so. Put to one side. Fogot to add: In a separate frying pan fry onion rings and add to the lot. Make a 50/50 mix of stock (dissolved cube) and red wine, add finely grated fresh lemon, and grated or pressed garlic, put the lot in the pan and bring to boiling. It will thicken a little due to the flour. Don't overcook. NOW add a couple of tbs. apricot jam. Sounds daft, but remember the other ingredients are very sour. Chuck in a few stoned olives if you like and serve with your favourite pasta.
Instead of veal I use pork, the lean piece which the butcher cuts from the string of pork chops. Cut into thin slices and hammer them thin. Boil them for 2 or 3 minutes and spread them on a large serving plate.
NOW take a tin or two of drained tuna fish. Put it in a mixing bowl, add mayonnaise, lemon juice and a little stock. Add pepper, salt and possibly a little sugar to taste. You can top it off with a few capers.
This is served at room temperature as a starter.
Forgot to say you should make a puree using the immersion blender!
Last edited by PatCon on Fri Jan 31, 2014 5:33 am; edited 2 times in total
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