Fried Liver with Coriander - Sikotaki Afelia

Ingredients:

450 g/1 lb lambs' or calves' liver

4 tablespoons corn oil

2-3 teaspoons crushed coriander seeds

Plain flour

4 tablespoons red wine

Salt

Freshly ground black pepper

2 tablespoons red wine vinegar

Cooking Instructions:

Cut the liver into 1 cm/1/2-in slices, removing any skin or tubes if present. Cut each slice into 2-3 pieces. Season the flour and coat the liver with it just before cooking. Heat the oil in a frying pan over a medium-high heat. Add the liver slices and cook for about 1 minute on each side until browned but still a little pink in the middle. Remove to a plate. Add the wine and vinegar to the pan and bring to the boil. Return the liver to the pan and sprinkle with the coriander. Toss over the heat to warm the liver. Serve immediately.

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