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Liver & Red Pepper Stir-Fry



1½ tbsp groundnut oil
225g liver , cut into strips
1 leek , diagonally sliced
1 red pepper , seeded and cut into rough squares
1 red chilli , seeded and finely chopped
1 tsp dried oregano
1 garlic clove , crushed
100g spring greens , thinly sliced
grated zest of 1 orange and 2 tbsp juice
2 tbsp medium dry sherry

1) Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 4 minutes until light brown - don't cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.

2) Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.

3) Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.

Source: Good Food magazine, March 2003.



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Fri 20 - Mon 23 July

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