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 Madeleine Philippe
Cancer Foundation (Aus) Inc
 

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Le Foie Frire
(Fried Ox Liver) Share 
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Ingredients:

    1. 500 grams ox liver (skinned, cleaned and sliced)

    2. 3 tablespoons peanut oil

    3. Tabasco sauce (optional)

    4. 1 teaspoon crushed garlic

    5. 1 tablespoon Lea & Perrins sauce

    6. 1 tablespoon chopped parsley

    7. half sliced long chillies
      (to taste)

    8. 2 medium onions cut in half, then sliced

    9. salt and pepper to taste

fried ox liver
 

Method: 

  1. Skin liver and remove all stringy bits. Cut into half cm (1/4 inch) thick and 5 cm (2 inch) long slices. Marinate the liver in all the ingredients except the oil, sliced chillies, tabasco sauce and onions. Add salt and pepper to taste. Stir well together. Allow to marinate for half an hour.

  2. Place the oil in a deep saucepan, add the liver. Mix well with the oil. Heat up the oil and liver pieces over high heat. When liver starts cooking, reduce heat to medium heat. Add tabasco to taste.

  3. Gently stir fry the liver for approximately ten minutes. When liver starts picking fried colour, put in the sliced chillies and stir fry for one minute. Stir fry gently so as not to break the liver pieces. Add the sliced onions and stir fry until onions become transparent.

  4. Remove from pan and serve hot.

  5. Eat with gratins, rice and black (or red lentils), or rice with bouillon bredes.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.