- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 600 g pig's liver
- 100 g flour
- 1 tbsp English mustard powder
- 50 g unsalted butter
- 2 tbsp peanut oil
- 300 ml beer
- 15 dashes of Worcestershire sauce
- 1 tbsp Dijon mustard
- toasted white bread
- watercress salad
1. Slice the liver into thin strips between 1-2cm thick.
2. Sift the flour and mustard powder onto a big plate and season with salt and pepper. Roll the strips of liver in the flour mix.
3. In a large frying pan, heat the butter and oil until smoking. Toss in the strips of liver and fry for 3-4 minutes; you may have to do this in batches. The liver should be crisp on the outside and pink within. Once each batch is cooked, put the liver strips in a dish and keep warm.
4. Pour any fat out of the pan and pour in the beer. Bring to a rolling boil and reduce by about 100ml. Take off the heat and add the Worcestershire sauce and mustard.
5. To serve: divide the liver between four warmed plates and pour a little sauce over each. Serve with hot toast and a watercress salad.
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