
Matthew Fort
from
Market Kitchen
Matthew Fort makes a quintessentially English dish of liver with an ale and mustard sauce
Matthew Fort makes a quintessentially English dish of liver with an ale and mustard sauce
Fricassee of pig's liver
Method
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.
Prep:
10 min
Cook: 15 min
Cook: 15 min
Ingredients
600g pig's liver100g 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 breadwatercress salad
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