OK Pork Liver might not seem a very inspiring starting point. But it was 63p for 500g. So sleeves up!
Mix the following dry ingredients in Milk and soak your Liver in it for a couple of hours:-
Marinade Ingredients:-
1 tsp Cumin Powder
1 tsp Paprica
1 tsp Chilli Powder
Salt & Pepper
Onion Salt
Garlic Salt
Milk
For the coating Sue mixed the following into Flour and dredged the Liver
Flour coating:-
Plain Flour (Gluten free in our case)
1 tsp Coriander
1 tsp Cumin Powder
1 tsp Paprica
1 tsp Chilli Powder
Salt & Pepper
Onion Salt
Garlic Salt
Sue then Caramelised some sliced Onion and fried the coated Liver with the Onion so that it was still slightly pink in the middle. A dash of Cider Vinegar and a squeeze of Lemon juice and it was good to go.
We served it on a bed of Pasta with a Tomato based Chilli sauce, some stir-fried vegetables and a bit of deep fried Cabbage on the top for colour. Very tasty and silly cheap!
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The remaining sauce from the Ox Cheeks was far too good to go. So we cobbled this together. The mini Cumberland Sausages were 21p from the yellow sticker fridge and we probably use 25p worth of Rice Noodles as a bed. A bit of fresh Basil from the window sill plant for colour and “The jobs a good ‘un”!
There’s really no recipe required here. The Ox Cheek recipe is here.
We heated the sauce, grilled the Sausages and immersed Rice noodles in boiling water to soften. Very quick and tasty.
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