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.
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.
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.
Remove from pan
and serve hot.
Eat with gratins,
rice and black (or red lentils), or rice with bouillon bredes.
Copyright Notice:
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. 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.
