Liver & Apples

• As you might know from previous posts – I love liver.
• I used lambs liver – but use pork or beef if that is want you have or like.
• In Poland calf’s liver is thought to be the best.
• I saw this combination ages ago and have only just had time to make it – it is super.
• Use two frying pans to make this – it is easier.

INGREDIENTS

• Around 100g liver per person
• 2  apples
• 2 small onions
• Butter & sunflower oil  for frying

METHOD 

• Best to make this using 2 frying pans.
• Slice the liver thinly.
• Cut the onions in half and slice thinly.
• Core the apple and cut into thick slices – keep the skin on in parts of it  – remove any blemishes 
• Fry the onions gently in the butter and oil mixture.
• Add the apple pieces and heat these with the onions until they are soft.
• Keep this warm whilst you cook the liver.
• Fry the liver in another pan – to the degree of cooking you like (I like it slightly pink).
• Serve the liver and the onion and apple mix together.

• This apple and onion mixture was so delicious I will be using this again with pork chops or pork loin.
• Served on oval plates – Johnstons Snowflake.