4 January 2009

Liver Tapas



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!

2 comments:

David Hall said...

Happy New Year!

Liver tapas, now you are talking!

Hope 2009 is a great one for you over in Spain.

All the best
David

Orce Serrano Hams said...

Many thanks David, all the very best to.