Yield: 1 servings
|150 millilitres||White wine|
|15 millilitres||Wholegrain mustard|
|¼ \N||Beef stock cube|
|225 grams||Lambs liver|
|15 millilitres||Olive oil|
|\N \N||Few sundried pepperdew|
1 Pour the wine into a small pan and heat gently. Stir in the mustard and stock cube, bring to the boil and reduce. Coat the livers in the flour.
2 Heat the oil in a frying pan and fry the livers until brown, then add the liquid and a few pepperdew and cook for a further two minutes. Serve.
Converted by MC_Buster.
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.