Ox liver with mash potatoes and uiwe smoorjie
FAVOURABLE: OX liver with mash potatoes and uiwe smoorjie FAVOURABLE: OX liver with mash potatoes and uiwe smoorjie
Ingredients
For ox liver
- 8-10 slices of cleaned ox liver
- 2 cups of milk
- 3-4 tablespoons of vinegar
- Salt to taste
- Black pepper
- 1 cup of flour
- 1 cup of oil for frying
For mashed potatoes
- 10-12 potatoes peeled and cut into cubes
- 1 cup of milk
- 100 grams of butter
- Salt to taste
For braised onions
- 4 onions sliced into rings
- 5 whole chillies cut into strips
- Sprinkle of salt
- 4 tablespoons of oil for frying
Method
Ensure that the liver is cleaned (skin/ membrane removed).
Slice into 1cm thick slices and place into a bowl, then add the milk and vinegar, cover and place in fridge for a few hours or overnight.
Boil cubed potatoes in a pot with water and salt until very soft , drain, add the butter and milk and mash till smooth and creamy.
In a frying pan, heat the four tablespoons of oil and add the onions, a pinch of salt and chillies and stirfry until onions have turned brown.
Spoon the onion mix out into a bowl.
In the same pan add the cup of oil and heat it.
Remove the ox liver from the fridge and drain the milk.
On a plate spread out the flour and add salt and pepper, dip the ox liver in the flour and pat until all sides are covered with flour.
Fry the ox liver in the heated oil, 1-2 minutes on each side, depending on the thickness of the liver.
Tip: To check if it is cooked, prick the liver while frying. If the juices are light pink fry a few more seconds on both sides and remove.