Lambs' Liver with Morello Cherries & Szechuan Pepper
AutumnLambServes 4
Ingredients
- 8 slices of lambs' liver
- 250g tinned Morello cherries, drained
- 1 teaspoon Szechuan pepper
- 2 tablespoons flour
- 40g butter
- 2 tablespoons vegetable oil
- 20g golden caster sugar
- 4 tablespoons water
- 3 tablespoons wine vinegar
- Sea salt
Method
Heat the water and sugar in a heavy pan until caramelised, add the cherries and the vinegar and cook over a gentle heat for five minutes.
Mix the flour and pepper in a bowl, lightly salt the slices of liver and dip into the flour, coating well on both sides.
Heat the butter and oil to sizzling in a frying pan and fry the liver for two minutes each side. Remove and keep warm between two plates.
Pour off any excess fat from the pan, add the cherry sauce, heat through and serve with the liver.
From the September 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)