Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Portuguese liver with bacon
Date: January 13, 2007
This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.
1/2 normal cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
Dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
Minced parsley
Mix wine, vinegar, salt, pepper, garlic and bay leaves, pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.
Drain liver, strain. Reserve wine mixture. Pat liver dry.
Heat oil in 12-inch skillet until hot. Fry bacon in oil over average heat until crisp, remove with slotted spoon and drain.
Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter, keep warm. Drain fat from skillet.
Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits, reduce heat. Simmer uncovered until liquid is reduced to about 1/4 normal cup.
Pour sauce over liver, sprinkle with bacon and parsley.
Yields 4 servings.