Some of my firstdegree cousins have migrated to Australia. One of them happens to be married to an Australian rancher, for lack of a more appropriate term. He will make a fuss upon reading this since he will say that he only has a small number of livestock , sheeps, pigs, what have you in his farm. This is something that an Aussie native will enjoy eating for breakfast, well he happens to be an aussie native and I know he enjoys eating this a lot - this is his wife's recipe.
Lamb's fry is lamb's liver that is fried up. Best served with crisp bacon (panfried or grilled) and hot toast. The husband eats this with relish and drinks strong black coffee to start his day. You can also serve this as a snack or for brunch. Lamb's Fry with Grilled Bacon 1 lamb's fry
2 tsp. Salt
¼ cup plain flour
15 g. butter
2 T. oil
1 ¼ cups water
1 small beef stock cube, crumbled
2 T. tomato sauce
2 tsp. Worcestershire sauce
2 Tbsp. Fresh chopped parley
Place lamb's fry in a bowl, cover with cold water and salt, stand for 1 hour. Drain.
Carefully peel membrane from fry, using sharp knife.
Using sharp knife, cut fry crosswise into thin slices. Combine fry and flour in plastic bag and shake well to coat.
Heat butter and oil in frying pan, add fry. Reserve excess flour in bag. Cook fry for about two minutes on each side. Remove from pan and drain on absorbent paper.
Add reserved flour to pan, stir constantly over high heat for about 1 minute or until mixture is lightly browned. Remove from heat, gradually add combined water and stock cube, sauces and parsley, return to heat.
Stir constantly over high heat until mixture boils and thickens. Return cooked fry to sauce, heat gently without boiling. Stir occasionally to coat fry well with sauce. Serve immediately.
Serves 2.
>>>>>>>>>>>>>Cook's Notes:
Do not overcook fry in oil since it will toughen and become too dry.
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