Le Foie Frire
500 grams ox liver (skinned, cleaned and sliced)
3 tablespoons peanut oil
Tabasco sauce (optional)
1 teaspoon crushed garlic
1 tablespoon Lea & Perrins sauce
1 tablespoon chopped parsley
half sliced long chillies
2 medium onions cut in half, then sliced
salt and pepper to taste
Skin liver and remove all stringy bits. Cut into half cm (1/4 inch) thick and 5 cm (2 inch) long slices. Marinate the liver in all the ingredients except the oil, sliced chillies, tabasco sauce and onions. Add salt and pepper to taste. Stir well together. Allow to marinate for half an hour.
- Place the oil in a deep saucepan, add the liver. Mix well with the oil. Heat up the oil and liver pieces over high heat. When liver starts cooking, reduce heat to medium heat. Add tabasco to taste.
- Gently stir fry the liver for approximately ten minutes. When liver starts picking fried colour, put in the sliced chillies and stir fry for one minute. Stir fry gently so as not to break the liver pieces. Add the sliced onions and stir fry until onions become transparent.
- Remove from pan and serve hot.
- Eat with gratins, rice and black (or red lentils), or rice with bouillon bredes.
Madeleine's recipe : Le Foie Frire
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