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Martin
Cookbook
Spanish Liver with Almonds
This is a delicious little dish which goes well with pitta bread. Lambs liver would be best for this but pigs liver can be used but I would soak the strips of liver in cold water with 1 tbsp of vinegar for about an hour first.
250g Liver thinly sliced and cut in strips
12 Almonds, blanched and peeled
2 slices stale Bread, crumbed
4 cloves Garlic, chopped
4 tbsp Olive Oil
1 tsp Paprika
1 tsp Dried Oregano
Brown the almonds, garlic and breadcrumbs in half the oil and pound or process to a paste. Quickly fry the liver with the paprika and oregano. Add the bread paste and a little water to make a small amount of sauce. Bring to the boil then serve immediately.