Calf's Liver With Samos Wine And Cream

Cubed Calf's Liver Marinated In Oregano, Olive Oil, Dried Garlic Flakes.
Calf's Liver can be cooked in many ways as long as that heavy odor is overcome. There have been other recipes for calf's liver in this blog, but this is different.

You will need:
Serves 4
-  600 gr calf's liver.
-  Salt and pepper.
-  ¼ cup Samos sweet wine.
-  ½ cup fresh full cream.
For the marinade:
-  3/4 cup olive oil.
-  3 bay leaves.
-  2 Tbsp. dry garlic flakes.
-  2 Tbsp. sweet red pepper flakes.
-  The calf's liver should be packed like a sausage frozen but can be cut with difficulty with a sharp knife.
-  Cut in ¼ inch slices.
-  Then cut slices into narrow strips.
-  Then cut the strips into cubes.
-  This is the only way you can cut liver in small cubes.
-  Add the oil., oregano, olive oil, garlic flakes, and sweet red pepper flakes and mix.
-  Cover with plastic wrap and refrigerate until ready to use. (2-3 hours).
-  When time to cook, heat a stick proof skillet, add calf's liver, and scrape all oil from the bowl.
-  Cook on high heat for ten minutes until cooked right through.
-  Add Samos wine, wait for the alcohol to evaporate, stir well.
-  Add salt and black pepper to taste.
-  Add fresh cream, stir to mix.
-  Turn off heat, cover and wait for rice and cauliflower to cook.
Serve on rice 


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