In my mind this makes it perfect for a light meal during the festive season – any roast veg or strips of corned beef or gammon would be perfectly used up in this way
As we walked in, my eyes were drawn to a table enjoying Chicken Pie (made from roasted free range Elgin chicken with Leeks and Mushrooms) and the menu had a few more classics to enjoy, such as Sautéed Chicken Liver, Sweet Chilli & Wholegrain Mustard Butter & Bruschetta and Chargrilled Sirloin of Aged Beef, Portobello Mushrooms and Gratin of Cauliflower
Again on the specials board was beef fillet which came with a wild mushroom sauce. From the board, a clever chicken liver dish served with perfectly cooked pasta, all nestling in a little bowl
We did not have the kharcho (beef soup with rice) or the kupati sausage, both of which other travellers have highly recommended when visiting Mapshalia
Some people like their liver still-pink inside so check (by making a little cut into a thick piece) and if done to your liking, return the onions to the pan
Rinse liver under cool running water. Top with onions. 1 kg beefliver, sliced 1 cm thick. Soak liver in cold salted water for 15 to 20 minutes. Add liver and cook 2 to 3 minutes on each side or until cooked through. 0000 BEEFLIVER AND ONIONS. 1 kg beefliver, sliced 1 cm thick
Simply Beef & Lamb. Season the flour with salt and black pepper and coat the liver. 225g/8oz lamb’s liver, rinsed and sliced. Add the liver to the pan and brown for about 5 minutes
