RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Liver "Lionel" - meat
A friend of mine gave me this recipe on Friday. She once received it from Rabbi Lionel Blue, of London, who is also known as an accomplished cook. Unfortunately, my daughter is not a liver eater, so I don't know when I'll be making this myself. My friend tells me, though, that one of the beauties of the dish is that even people who don't like liver can't figure out that this is liver, so maybe ... Liver "Lionel" ~~~~~~~~~~~~~~ 1 lb sliced baby-beef liver Marinade: 2 Tablespoons soy sauce 2 Tablespoons wine vinegar 1 Tablespoon honey 1 Tablespoon brown sugar 1/2 teaspoon finely chopped ginger 1 clove garlic, mashed Several grinds of black pepper Sauce: 2 Tablespoons vegetable oil 4 scallions/spring onions, sliced 2 oz. stock 1 Tablespoon corn flour (corn starch) 1. Marinate the liver for at least two hours. 2. Drain off the marinade and add the stock and corn flour to it. Set aside. 3. Broil the liver quickly. 4. Cut up the liver into very small pieces (so as not to be distinquishible). 5. In a frying pan, heat the oil and saute' the onions until translucent. 6. Add the marinade-stock mixture to the frying pan. 7. Add the liver. 8. Stir gently until the sauce begins to thicken and the liver is heated through. Serve over noodles or rice, for a main course; with garnishes and/or on toast points as an appetizer. Ruth
