Ingredients
450g lamb's fry trimmed of sinew
240ml milk full cream
240g brown onion peeled and cut to 1 centimetre slices
120ml buttermilk
1 pinch sea salt
40g fresh thyme finely chopped
1 pinch pepper
150g unbleached plain flour
400ml vegetable oil for frying
30g unsalted butter
30g unbleached plain flour
Salad
160g small bulb fennel sliced very thinly or shaved on a mandolin
25g kalamata olives pit removed
1 cup flat leaf parsley leaves
120g orange skin removed and sliced to half a centimetre slices
20ml Verjuice
450g lamb's fry trimmed of sinew
240ml milk full cream
240g brown onion peeled and cut to 1 centimetre slices
120ml buttermilk
1 pinch sea salt
40g fresh thyme finely chopped
1 pinch pepper
150g unbleached plain flour
400ml vegetable oil for frying
30g unsalted butter
30g unbleached plain flour
Salad
160g small bulb fennel sliced very thinly or shaved on a mandolin
25g kalamata olives pit removed
1 cup flat leaf parsley leaves
120g orange skin removed and sliced to half a centimetre slices
20ml Verjuice
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Place the lamb’s fry in the full cream milk in a medium bowl for 10 minutes. Remove and pat dry with paper towel. Cut into slices about 1 centimetre thick.
2
To make the onion rings, peel and slice the onion into 1 centimetre slices, separating into individual rings and set aside.
3
Place the buttermilk in a medium size bowl with a pinch of sea salt, thyme leaves and black pepper. Place the plain flour into two separate shallow bowls.
4
Preheat the vegetable oil to 190C in a medium sized saucepan over a high heat, use a thermometer if available.
5
Dredge each individual onion ring in the flour and tap off excess. Then dredge in buttermilk, again allowing excess to drip off. Lastly dredge in second bowl of flour.
6
Fry the onion rings in the hot oil, for 4 minutes, or until golden, carefully turning once or twice. Once cooked, remove with a slotted spoon and place onto paper towel to remove any excess oil and season with sea salt.
7
Heat the Extra Virgin Olive Oil and butter in a medium size fry pan over a medium to high heat.
8
Dredge the slices of liver in the flour, shaking off any excess. Cook the liver for 2 minutes on each side until golden but still pink in the middle. Leave to rest for 5 minutes.
9
To make the salad add fennel, olives, parsley and oranges to a bowl. Dress with Verjuice, Extra Virgin Olive Oil and season to taste with salt and pepper. Gently toss together.
10
Serve immediately with the rested lamb's fry and onion rings.
1
Place the lamb’s fry in the full cream milk in a medium bowl for 10 minutes. Remove and pat dry with paper towel. Cut into slices about 1 centimetre thick.
2
To make the onion rings, peel and slice the onion into 1 centimetre slices, separating into individual rings and set aside.
3
Place the buttermilk in a medium size bowl with a pinch of sea salt, thyme leaves and black pepper. Place the plain flour into two separate shallow bowls.
4
Preheat the vegetable oil to 190C in a medium sized saucepan over a high heat, use a thermometer if available.
5
Dredge each individual onion ring in the flour and tap off excess. Then dredge in buttermilk, again allowing excess to drip off. Lastly dredge in second bowl of flour.
6
Fry the onion rings in the hot oil, for 4 minutes, or until golden, carefully turning once or twice. Once cooked, remove with a slotted spoon and place onto paper towel to remove any excess oil and season with sea salt.
7
Heat the Extra Virgin Olive Oil and butter in a medium size fry pan over a medium to high heat.
8
Dredge the slices of liver in the flour, shaking off any excess. Cook the liver for 2 minutes on each side until golden but still pink in the middle. Leave to rest for 5 minutes.
9
To make the salad add fennel, olives, parsley and oranges to a bowl. Dress with Verjuice, Extra Virgin Olive Oil and season to taste with salt and pepper. Gently toss together.
10
Serve immediately with the rested lamb's fry and onion rings.
