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Serves 4 as entree
• 500g lambs liver (we like to use local Tukidale lambs fry)
• 1 tsp dried chilli flakes
• 1 clove garlic
• 1 large red onion finely sliced
• 1 tsp sumac
• 1 cup fresh flat-leaved parsley
• 1 cup plain flour
• 2 tbsp Spanish smoked paprika
• 1 lemon quartered
• Extra virgin olive oil
• Sea salt
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This dish dates back to the Ottoman empire.
Trim liver and cut it into bite size pieces. Sprinkle generously with salt, add the chilli flakes and chopped garlic. Allow to stand for half an hour.
Sprinkle the onion with 2 tsp of salt. Stand for 10mins.
Rinse the onion and squeeze well to rid it of excess moisture. Mix the onion with sumac, parsley, lemon juice and some olive oil. Rinse the liver and pat dry. When ready to serve, dust the liver in smoked paprika and flour and fry in a heavy based pan for about 2 mins or until browned on both sides. Rest the liver briefly before serving with the onion salad on the side, a lemon wedge and drizzle of olive oil.Serve with crusty bread.
Chef: Andrew Dennis
Regional Beer Match: Holgate Brewhouse Mt Macedon Ale
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