Name: Pan-fried liver
Cook time: 10 min
Total time: 10 min
Ingredients: 1 lemon (140g); 400 gram thick slice veal liver; 2 clove garlic, bruised; 2 tablespoon olive oil; 2 teaspoon rigani (oregano)

Ingredients

1 lemon (140g)

400 gram thick slice veal liver

2 clove garlic, bruised

2 tablespoon olive oil

2 teaspoon rigani (oregano)

Method

1.Using a vegetable peeler, peel rind thinly from lemon, avoiding white pith. Squeeze lemon; reserve 1 tablespoon juice.

2.Combine liver, garlic, oil, rigani and rind in shallow bowl. Cover; refrigerate 1 hour.

3.Remove liver from marinade; cut into 20 bite-sized pieces. Season.

4.Heat marinade in large frying pan over high heat; discard garlic and rind. Add liver to same pan; cook, in batches, until browned and cooked as desired. Remove from pan.

5.Return liver to pan; drizzle with reserved juice.

Liver will toughen if overcooked, it takes only a minute or so to cook through.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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