| Liver with Onion Marmalade (4 pax) |
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| 4 slices of veal or lamb liver |
| Flour, seasoned with salt and pepper for dusting |
| 50g butter |
| 50ml olive oil |
| 6-8 sage leaves |
| 3 tbsp onion marmalade |
| 100ml dry white wine |
| 75g cold butter, diced into small cubes |
| Shredded sage leaves for decoration |
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Method
1. Dust the liver in with the seasoned flour
2. In a heavy frying pan heat the butter and olive oil. Add the sage leaves and fry for a minute or two. Add the liver and go on frying, over high heat, for about 3- 4 minutes on each side or until the liver is done but still pink inside. Remove fro the pan and keep hot.
3. Add the marmalade and the wine and bring to a rapid boil. Reduce the sauce for a minute or so.5. Bit in the butter a small piece at the time to create a thick and creamy gravy.6. Spoon a little sauce into each warmed plate and place the liver on top, decorate with shredded sage and serve with mashed potato and a green salad.
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