Lisbon liver

The liver dish from Portugal is a southern variant of liver and bacon.  It makes a pleasant change from the usual liver and bacon with the thick brown sauce which is frequently served.

Preparation Time: 15 Mins

Cooking Time: 10 Mins

Total Time: 1 Day

Ingredients

For 4 servings…

                     Olive oil    

1 kg                Liver  - lamb's cut into thin slices

60 gms            Bacon  - chopped     

For the marinade

60 ml              Wine  - dry white     

2 tbs               Vinegar  - white wine 

5 cloves           Garlic  - crushed      

1                    Bay leaf     

                     Pepper      

                     Salt          

Method

Mix the marinade ingredients together, pour it over the liver, cover and leave for 24 hours.

Take out the liver and pat dry.  Reserve the marinade.

Heat in a frying pan sufficient oil to cover the bottom of the pan, add the liver and the bacon and cook over moderate heat until cooked - turning the liver once.  Remove the liver and bacon and keep them warm.

Pour the marinade, except the bay leaf, into the pan and reduce quickly.  Pour it over the meat and serve, accompanied by fried sliced potatoes.

Wine recommendations

A medium to robust red wine.

Conventional

     Dão

Interesting

     Chinon

     Côtes du Rhône

     Douro

     Lirac