This recipe, buttered liver, was supplied by IRT The Ridge resident Lorraine Swan (pictured right).
“This recipe was made by my mother when I was young and then I cooked it for my family, all of whom enjoyed it,” says Lorraine. “It is a little different from today’s recipes.”
500g thinly sliced calf liver
Juice of one large lemon
Salt and pepper
1 egg, beaten
Breadcrumbs (we used panko breadcrumbs)
20g butter or margarine
Parsley for garnish
Wash then wipe the liver and place on a roomy plate.
Sprinkle lemon juice over the liver, add seasoning and leave the liver to soak for an hour.
Dip the liver slices in the beaten egg and roll or pat in the breadcrumbs.
Melt the butter or margarine in a frying pan, put in the prepared liver and fry gently, turning when necessary, until cooked on both sides.
When ready, arrange on a hot plate and garnish with parsley (we used rosemary and chilli).
Serve with grilled or fried potatoes.
The salad (pictured above with the buttered liver and potato wedges) includes cucumber, Roma tomatoes, red onion, feta cheese and dressing.
Tip: Lorraine says fresh, tender liver is necessary for this dish.