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Avocado and lemon liver

Recipe from: 4/21/1993 12:00:00 AM
Ingredients 9
Servings 4


  • butter and sunflower oil for frying
  • 2
    large onions, thinly sliced
  • 3
  • 8
    sage leaves (optional)
  • 1
    sliced calf's liver
  • flour for coating
  • 2
    lemons, juice
  • salt and milled black pepper
  • 2
    ripe avocado pears


Heat butter an oil in a frying pan and sauté onions until glossy but not too brown, about 5 minutes. Add sugar and sage leaves, if using. Stir lightly and move to one side of pan while cooking liver, or remove and keep warm. Lightly coat liver with flour and tap gently to remove any excess flour. Add liver to pan and, after about 30 seconds, squeeze over liberal quantities of lemon juice. Brown liver lightly on either side - not more than 2 minutes a side. Place liver on plates with some onion mixture, sprinkle lightly with salt and milled pepper and decorate with mashed avocado sprinkled with lemon juice to prevent browning. Serve immediately with sautéed potatoes and a mixed salad. TOTAL KILOJOULE COUNT: 11 400 kJ (2 725 Cal). A portion: 2 850 kJ (680 Cal).

Read more on: shallow-fry  |  lamb

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