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Liver Venexiana


  • 142g liver

  • 1 onion

  • 57g polenta

  • 57g cheddar

  • 57g spinach

  • Garlic

  • Balsamic vinegar

  • Butter

  • Olive oil

  • Flour

  • Salt and pepper

  • Beef stock cube


  • 1.

    Heat 400mls water and add a beef stock cube. Add a little butter and salt. Add the polenta and cook out (according to instructions) and finish with cheese.

  • 2.

    Gently fry the spinach with garlic, butter, salt and pepper. Soften the onions in olive oil and place to one side.

  • 3.

    Cut the liver into strips, then into matchstick pieces. Lightly dust with flour and season with salt.

  • 4.

    Heat a pan until smoking hot with a little tablespoon of olive oil. Add the liver and fry quickly until a nut brown colour, then add softened onions.

  • 5.

    Add the balsamic vinegar and 200mls beef stock. Season with pepper and finish with a knob of butter.

  • 6.

    Serve with the polenta and spinach.

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