Liver & Pineapple

• I saw a recipe for liver with pineapples and thought that it should be good.
• It is a variation on my simple recipe in lovely liver.
• Use lamb, ox or pig’s liver – whichever you like best.

Ingredients

• Around 100g of liver per person.
• 1 or 2 onions (I like lots of onions with the liver).
• Tinned pineapples – 1 or 2 rings per person – and the juice.
• Italian herbs
• 1 -2 tablespoons of plain flour
• Butter & sunflower oil to fry
• Salt & pepper

Method

• It is easiest to make this using 3 pans or 2 pans and a grill.
• Fry the onions in butter & sunflower oil till golden.
• Thinly slice the liver.
• Coat the liver in a mixture of flour and pepper.
• Lightly pan fry the liver slices in a mixture of butter & sunflower oil on both sides.
• Sprinkle on some Italian herbs.
• Add around 150 ml of  vegetable stock (can be from a cube, concentrate or powder) … depends on the size of your pan & the juice.
• Put the lid on the pan (a glass lid is good for this) and simmer gently for 2 -3  minutes.  (The time will depend on the thickness of the slices)
• Heat the pineapple rings on both sides on a grill or in a frying pan.
• Add the onions to the fried liver and mix together.
• Season to taste.
• Put the onions and liver into a warm shallow serving dish.
• Place the pineapple rings on top and serve.

Serve with boiled potatoes, rice or noodles.