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02 January 2013,23:53 by
J.Sujatha

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LIVER 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 :
20 minutes

Cooking Time :
40 minutes

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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