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Recipe by: marelise
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1 lb chicken, or lamb, or calf liver
Flour (for dredging)
The juice of 1 lemon
2 cloves garlic, chopped (optional)
Olive oil (for frying)
Salt
Pepper
Oregano
Wash the liver very well. If using lamb's or calf's liver, cut it into strips or cubes.
Season the liver with salt and pepper and dredge in the flour. Shake off excess and fry in the olive oil over medium-high heat. Add the oregano, lemon juice and garlic (if used). Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture.
May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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