4 January 2009
Liver is certainly a matter of taste, a healthy food though full of iron. If you are cooking liver and have some spare keep some aside as it can be enjoyed hot or cold. Here we have a simple tapa of liver and cheese with cracked black pepper
Cut the liver into thin slices and fry gently for around 10 minutes.
Meanwhile cut some small thin slices of manchego cheese
Place on top of the liver and sprinkle with freshly ground black peppercorns
An unusual but very effective flavour combination. Enjoy!