John Myers
Orange Liver …
The perfect orange liver … recipe with a picture and simple step-by-step instructions.
- 500 g Chicken liver
- 2 Organic oranges
- 1 size Onion
- 20 g Branded butter
- 2 tablespoon Oil for frying
- Black pepper from the mill
- Salt
- Preparation: Pull the livers through cold water and place them on a double layer of kitchen paper to drain. Place another double layer of crepe on top and pat dry.
- Cut a centimeter away from an orange at the top and bottom so that it stands and then cut the peel down with a sharp knife. Nothing white should be visible on the fruit. Cut the peeled fruit into thick slices and then again into four segments.
- Wash the second orange thoroughly, cut in half and cut 2 beautiful slices from each half (the peel stays on); squeeze out the juice from the rest of the orange. Cut the onion into slices – about 1/2 cm thick.
- Fry the butter in a pan until it starts to brown. Now add two orange slices and fry until golden brown on both sides, remove from the heat and set aside, covered. The two remaining slices are later placed on the plate raw as a garnish.
- Heat the liver oil in a second pan, add the liver and fry over medium heat until it has turned a golden brown color on the underside. Now turn the livers, sizzle for another 2 minutes and then slide the onion slices under the pieces of meat.
- Now the liver cooks very gently on the onions. When the onions are appetizingly browned, everything can be turned with the help of two wooden spoons. Fold in the peeled pieces of fruit and the juice, season lightly with pepper and salt and serve the delicious liver with rice.
- Place the fried orange slices on a plate, pour the rice over them, add the fruity liver and garnish with a raw orange slice.
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