OX LIVER BRAISED WITH ONIONS
OX LIVER BRAISED WITH ONIONS
INGREDIENTS:
FOR OX LIVER:
8-10 slices of cleaned Ox liver
2 cups of milk
Salt
Pepper
1 cup of self raising flour
Ghee for frying (or butter with a drop of oil)
Lemon juice
FOR BRAISE ONIONS:
4 onions sliced into rings
5 whole chilies cut into strips
Sprinkle of salt
Ground black pepper
2 tablespoons of oil for frying
30 ml Balsamic vinegar, optional
Fresh parsley, optional
METHOD:
LIVER PREP:
Ensure that the liver is cleaned ( skin/ membrane taken off ,) slice 1 cm thick slices and place into a bowl then add the milk , cover and place in fridge for a few hours .
ONIONS:
In a frying pan , heat the oil and add the onions , a pinch of salt, ground black pepper and chilies and stir fry. Once the onions has been saute add balsamic vinegar and parsley continue to stir fry until onions has turned a light to dark brown . Spoon all the onion mix out into a bowl .
LIVERS:
In the same pan add the ghee and heat
Take out the Ox liver and get rid of the milk and pat dry,
On a plate spread out the flour and add salt in pepper , dip the Ox liver in the flour and pat until all sides are covered with flour.
Fry the Ox liver in the heated ghee , 2 minutes on each side .
Squirt lemon juice over during last seconds of frying
*Serve with mash potatoes and steamed vegs
And your meal is done
TDC NOTES:
*Use latex cloves when prepping the liver and dusting it to prevent the odour on your hands
*Don't add too many herbs or spices as the liver is extremely rich
*Turn the liver only once to prevent it becoming tough
* I serve it with extra slices of lemon
*Today it is a breakfast meal on was served on oven toast
Bron: Eie Resep
Plasing & Foto : Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK
OX LIVER BRAISED WITH ONIONS
INGREDIENTS:
FOR OX LIVER:
8-10 slices of cleaned Ox liver
2 cups of milk
Salt
Pepper
1 cup of self raising flour
Ghee for frying (or butter with a drop of oil)
Lemon juice
FOR BRAISE ONIONS:
4 onions sliced into rings
5 whole chilies cut into strips
Sprinkle of salt
Ground black pepper
2 tablespoons of oil for frying
30 ml Balsamic vinegar, optional
Fresh parsley, optional
METHOD:
LIVER PREP:
Ensure that the liver is cleaned ( skin/ membrane taken off ,) slice 1 cm thick slices and place into a bowl then add the milk , cover and place in fridge for a few hours .
ONIONS:
In a frying pan , heat the oil and add the onions , a pinch of salt, ground black pepper and chilies and stir fry. Once the onions has been saute add balsamic vinegar and parsley continue to stir fry until onions has turned a light to dark brown . Spoon all the onion mix out into a bowl .
LIVERS:
In the same pan add the ghee and heat
Take out the Ox liver and get rid of the milk and pat dry,
On a plate spread out the flour and add salt in pepper , dip the Ox liver in the flour and pat until all sides are covered with flour.
Fry the Ox liver in the heated ghee , 2 minutes on each side .
Squirt lemon juice over during last seconds of frying
*Serve with mash potatoes and steamed vegs
And your meal is done
TDC NOTES:
*Use latex cloves when prepping the liver and dusting it to prevent the odour on your hands
*Don't add too many herbs or spices as the liver is extremely rich
*Turn the liver only once to prevent it becoming tough
* I serve it with extra slices of lemon
*Today it is a breakfast meal on was served on oven toast
Bron: Eie Resep
Plasing & Foto : Tina De Comarmond / WATERTAND RESEPTE VIR OUD EN JONK