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Berlin style liver

Rated 2.52/5 (21 Votes)

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Ingredients

4 (150 g (5 oz) slices of liver - either lamb or pork, calfs if your rich
2 onions
2 apples
2 tablespoons flour
50 g (2 oz) butter
salt and pepper

Method

Wash and dry the liver. Use collinder with gentle water stream. Remove any skin and sinews from liver, easiest way to peel off skin. Cut the onions into rings, you dont need much probable 3 to 5 rings. Peel the apples, core with an apple-corer and cut across into equal rings 3-4.

2. Role the liver in the flour, shake off any excess and leave to dry .

3. Melt half the butter in a frying pan/wok and fry the apple slices until golden on both sides, then remove the slices from the pan and keep them warm, use a sealed plastic container. Fry the onion rings in the butter in the pan until brown and crisp, then remove and keep them warm with the apple.

4.Add remaining butter and fry the liver for 3-4 minutes each side. Season to taste, put liver on plate and add onion and apple.
Serve with: Potato Puree, and a salad. Sweet potato works great.