* Exported from MasterCook *

MARINATED LIVER-SIKOTAKIA MARINATA

Recipe By :Spalding
Serving Size : 6 Preparation Time :0:30
Categories : 0-5G Low Carb Meat Lamb Others


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 lb lamb liver -- 1.25k or calfs
2 tbsp olive oil -- for frying
1/2 cup extra virgin olive oil
2 tbsp soy flour
flour for dipping
1/3 cup vinegar
1 1/2 tsp tomato paste -- + 1 c. water
1/2 tsp rosemary -- optinal
1 bay leaf
salt and pepper to taste
1 cup water -- or more to taste

Slice liver, dip slices into flour, fry in hot oil or butter, and place on a platter. Add the 1/2 c. oil to the oil in which you fried the liver, and when it is hot, slowly add the 2 tbs. flour, stirring constantly with a wooden spoon until well blended. When the mixture is lightly browned, add the vinegar, tomato paste and water. Add rosemary, bay leaf, and salt and pepper. Cook the sauce for 5 to 10 min. (but do not let it become too thick). Add liver to sauce; cook for 2 to 3 min. longer. Serve hot or cold.

NOTE: Liver prepared in this fashion will keep for several days, especially during the winter.










Cuisine:
"Greek"




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Per Serving (excluding unknown items): 447 Calories; 31g Fat (63.8% calories from fat); 35g Protein; 5g Carbohydrate; trace Dietary Fiber; 632mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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