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Fricassee of pig's liver
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 2
Matthew Fort makes a quintessentially English dish of liver with an ale and mustard sauce
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Ingredients
- 600g pig's liver
- 100g Flour
- 1 tbsp English mustard powder
- 50g unsalted Butter
- 2 tbsp peanut oil
- 300ml Beer
- 15 dashes of Worcestershire sauce
- 1 tbsp Dijon Mustard
To serve
- toasted white bread
- watercress salad
Method
1. Slice the liver into thin strips between 1-2cm thick.2. Sift the flour and mustard powder onto a big plate and season with salt and pepper. Roll the strips of liver in the flour mix.
3. In a large frying pan, heat the butter and oil until smoking. Toss in the strips of liver and fry for 3-4 minutes; you may have to do this in batches. The liver should be crisp on the outside and pink within. Once each batch is cooked, put the liver strips in a dish and keep warm.
4. Pour any fat out of the pan and pour in the beer. Bring to a rolling boil and reduce by about 100ml. Take off the heat and add the Worcestershire sauce and mustard.
5. To serve: divide the liver between four warmed plates and pour a little sauce over each. Serve with hot toast and a watercress salad.
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Latest Comment
I have tried this with a can of Fullers London Pride which worked well, although any malty bitter beer should work fine, another good example of this style of beer would be Bass Bitter.
can any1 suggest what beer i could use please?