More Lovely Liver!

• For many people  – liver is love it or loath it.
• I think certainly for me and most Poles it is love it!
• I have written about cooking liver in 2018.
• I had some liver that I had got to make dinner last night.
• I had cooked some leeks and peas, which I use as a filling for  buckwheat pancakes.
• I also had a red pepper left and decided to combine them all.
• It turned out really delicious
• *
• The amounts are not critical – depends on how many you are cooking this for.

Ingredients

• Liver – whichever you like best
• 2-3 leeks – chopped into rings
• 100g of frozen peas
• 1 red pepper – chopped
• 2-3 tablespoons of soured cream.
• Butter & sunflower oil for frying
• Flour for dusting the liver
• Salt and pepper to taste

Method

• You need two large deep frying pans to made this.
• In one frying pan melt the butter and gently cook the leeks to soften them but not brown.
• Add the frozen peas and cover with a lid and cook for a few minutes.
• Stir the mixture and add the soured cream.

• Dip the liver in flour.
• In the other frying pan lightly  fry the liver slices in a mixture of butter & sunflower oil on both sides.
• Add the chopped peppers and simmer for a few minutes.
• Mix the liver and peppers with the leek mixture.
• Season to taste.
• Serve immediately.

Delicious with boiled potatoes, creamy mashed potatoes, boiled rice, noodles or pasta such as tagliatelle or just with fresh bread.