THE RECIPE LIBRARY

Liver and Red Pepper Stir-fry

Hot and flavoursome for cold winter days. Serves 2.
 
Ingredients
 
1½ tablespoon of olive oil
225g lambs liver, cut into strips
1 medium leek, diagonally sliced
1 red pepper, seeded and cut into rough squares
1 red chilli, seeded and finely chopped
1 tsp dried oregano
1 clove of garlic, crushed
100g spring greens, thinly sliced
Grated zest of 1 orange and 2 tablespoons of juice
2 tablespoons sherry (optional)
Pepper

Method

1. Heat 1 tablespoon of oil in a large non-stick frying pan. Add the liver and stir-fry over a moderately high heat for 3 minutes until light brown. Do not over cook, as it will become rubbery. Remove to a plate.
 
2. Add the leek, red pepper and chilli into the pan with the rest of the oil and stir-fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir-fry for a further 30 seconds or so, until the greens have just wilted and turned a good green colour.
 
3. Return the liver to the pan, add the orange zest and juice, sherry then season. Toss everything together over a high heat and serve immediately.
 
Ideal to use with leftover vegetables, also as nice with diced chicken, pork or beef instead of liver. If you do not want it as hot, omit red chilli.