Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Fried Liver with Coriander (Sikotaki Afelia)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
450g/1 lb lambs' or calves' liver plain flour salt and freshly ground black pepper
4 tablespoons corn oil 4 tablespoons red wine 2 tablespoons red wine vinegar
2-3 teaspoons crushed coriander seeds



1 Cut the liver into 1 cm/1/2-in slices, removing any skin or tubes if present. Cut each slice into 2-3 pieces. Season the flour and coat the liver with it just before cooking.
2 Heat the oil in a frying pan over a medium-high heat. Add the liver slices and cook for about 1 minute on each side until browned but still a little pink in the middle. Remove to a plate.
3 Add the wine and vinegar to the pan and bring to the boil. Return the liver to the pan and sprinkle with the coriander. Toss over the heat to warm the liver. Serve immediately.

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