Braised Liver with Nuts and Raisins
This is an unusual and delicious way of serving braised liver. It comes from Marlow in Buckinghamshire.
- Average
- Average budget
Ingredients
- Serves: 4
- 50 Gram Butter (2 oz)
- 2 Medium Onions, finely sliced
- 675 Gram Lambs liver (1 1/2 lb), cut into 1 cm (1/2 inch) slices
- 25 Gram Plain flour (1 oz)
- 50 Gram Seedless raisins (2 oz)
- 1 Teaspoon Fresh thyme, chopped
- 150 ml Red wine (1/4 pint)
- 600 ml Beef stock (1 pint)
- Salt and freshly ground black pepper
- 75 Gram Blanched almonds, roughly chopped (3 oz)
Preparation
Step 1
Preheat oven to 180 °C / 350 °F / Gas 4. Melt half the butter in a frying pan, add the onions and fry for about 5 minutes, until soft.
Butter a fairly wide, shallow casserole dish. Dip the liver slices in the flour and lay half of them in the dish. Place the onions on top and sprinkle over half the raisins and the thyme. Top with the remaining liver and raisins.
Mix the wine with the stock, salt and pepper and pour into the casserole. Cover loosely with foil then the lid and cook for 1 1/4 hours.
Meanwhile, fry the almonds in the remaining butter until golden brown. Remove the liver from the onion, uncover and sprinkle the top with almonds. Return it to the oven for 5 minutes before serving.