THE PIRI-PIRI LIVER SLABS

(Our Play on Iscas com Elas - Spicy Edit)

THE PIRI-PIRI LIVER SLABS

Ingredients: 400g Calf’s liver (paper-thin slices), 1 tbsp Piri-Piri flakes, 1 tsp Smoked paprika, 2 Large white onions (sliced into rings), 4 cloves Garlic, 50g Lard, 100ml White wine, 2 tbsp Red wine vinegar...

Ingredients

  • 400g Calf’s liver (paper-thin slices)
  • 1 tbsp Piri-Piri flakes
  • 1 tsp Smoked paprika
  • 2 Large white onions (sliced into rings)
  • 4 cloves Garlic
  • 50g Lard
  • 100ml White wine
  • 2 tbsp Red wine vinegar

Cooking Method

  1. The Scorch Fry onions in lard until they are deep mahogany and sweet; remove.
  2. The Architect Flash-fry liver slices in the same pan for 1 minute per side until charred but pink inside.
  3. The Bloom Add spices and garlic with a 30ml splash of vinegar; the sudden steam will release the piquant oils.
  4. The Swell Add wine; simmer for 2 minutes until it reduces to a thick red silk lacquer. return onions.
  5. The Final Flourish Top with a massive hit of raw fresh parsley and serve over boiled potatoes.

Cuisine: Portuguese

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