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Liver bake with vegetables

Ingredients 12
Servings 6


  • 750
    lamb or ox liver
  • salt and pepper
  • cake flour for rolling in
  • 250
  • 1
    onion, sliced into rings
  • 1
    red pepper, seeded and diced
  • 3
    large carrots, scraped and sliced
  • 4
    potatoes, skinned and diced
  • 10
    lemon juice
  • 7
  • 4
    extra-large eggs, beaten
  • 500


Preheat the oven to 180 ºC (350 ºF). Spray a large 30 cm ovenproof dish with non-stick spray. Clean the liver: Remove the membrane and any hard tubes. If using ox liver, soak in lukewarm salt water solution for 30 minutes. Dice the liver and season well with salt and pepper and roll in cake flour. Fry in oil until golden brown on the outside. Transfer to the prepared oven dish. Fry the bacon until crisp and dice. Sauté the onion and red pepper until soft. Add the carrot and potato and stir-fry for another 2 minutes. Season with lemon juice, nutmeg and salt and pepper. Spoon the vegetable mixture over the liver and mix lightly. Beat the eggs and milk together, pour over the liver mixture and bake for 30 to 45 minutes or until done and the egg mixture has set. Serve immediately with a green salad.

Read more on: bake  |  lamb

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