Liver and orange with cheese pilaf

Liver and orange with cheese pilafAn interesting combination of flavours that work incredibly well.
This is what I call a midweek meal, it’s cheap, easy to make and takes about 40 minutes from start to table.

Serves 2


1 onion, chopped
2 cloves garlic, crushed
2-3 tablespoons plain flour
salt and pepper
mustard powder
cayenne pepper
6-8 slices lambs liver
56 g butter
150 ml orange juice
150 ml beef stock
½ teaspoon dried thyme
For the pilaf:
30 g butter
1 onion, chopped
150 g long grain rice
450 ml chicken stock
25 g cheddar cheese
For the garnish:
1 thin skinned orange, thinly sliced
1 tablespoon butter


Preheat the oven to 180C/Gas 4.

Prepare the pilaf by melting two thirds of the butter in a medium sized pan. Add the onion and fry slowly until soft. Add the rice, stir to coat in the butter then fry for a few minutes until transparent.

Stir in the salt, pepper and pour in the stock. Bring to the boil, cover and cook in the oven for 20-30 minutes or until the rice is cooked and all of the liquid is absorbed.

Stir in the cheese and the rest of the butter with a fork.

While the pilaf is cooking prepare and cook the liver:

Add a good pinch of each of the spices to the flour. Roll the liver in this and fry quickly in half of the butter until brown. Remove from the pan and keep warm.

Add the rest of the butter to the pan and cook the onion and garlic slowly until soft.

Add the orange juice and reduce by half over a high heat.

Add the stock and herbs. Boil for 1 minute then spoon over the liver. Wipe the pan and melt the butter for the garnish.

Dust with the sugar and add the orange slices. Brown quickly on both sides.

Garnish the liver with the orange slices and serve with the pilaf.

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