All i can say, is its not easy to make liver and onions look good! It was a success though - the sweetness of the pomegranate molasses was great.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a pan and gently fry 1 finely sliced onion for 10 mins.
- Add 1 tablespoon of pomegranate juice (or pomegranate molasses diluted 50:50 with vermouth!) and cook for another 10 mins.
- Remove to a warm plate, add another tablespoon each of butter and oil, and cook 220g liver, coated in seasoned flour, for about 1 min on each side.
- Add to the plate of onions, then add another tablespoon pomegranate juice to the pan, deglaze, taste, then pour over the liver and onions.
The deglazed was delicious - i don't really like sweet and savoury often, but the sweet pomegranate sauce was great with the liver and what was a kind of onion marmalade.
- Posted using BlogPress from my iPhone
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