* Exported from MasterCook *

Marinated Liver-Sikotakia Marinata

Recipe By :Spalding
Serving Size : 6 Preparation Time :0:30
Categories : Lamb-Mutton Low Carb 0-5
2000 New Ethnic-Greek


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 1/4 pounds lamb liver -- 1.25k or calfs
2 tablespoons olive oil -- for frying
1/2 cup extra virgin olive oil
2 tablespoons soy flour
flour for dipping
1/3 cup vinegar
1 1/2 teaspoons tomato paste -- + 1 c. water
1/2 teaspoon rosemary -- optinal
1 bay leaf
salt & 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 & 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.











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Per serving: 447 Calories (kcal); 31g Total Fat; (63% calories from fat); 35g Protein; 5g Carbohydrate; 632mg Cholesterol; 132mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
5.0 carbs, 0.3 fibre,35.4 protein, 31.5 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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