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Clover Peppered Ox liver and creamed spinach

Peppered Ox liver and creamed spinach

Peppered Ox liver and creamed spinach with tomato chilli relish

Recipe by: Monicia Horne
500g WW Beef Ox liver
½ c flour, seasoned with salt and lots of pepper
2 T oil
1 onion, sliced
2 T garlic, chopped
2 T butter mixed with  2 T seasoned flour
1 c Clover Fresh milk
500g swiss chard, chopped
salt and pepper
For the tomato and chilli relish:
2 tomatoes, finely chopped
1 green chilli, chopped
salt and pepper
2 T vinegar
1 tsp sugar 
Mix everything in a bowl and set aside
Lightly coat the Beef Ox liver in the seasoned flour. Add oil to a saucepan and fry the ox liver until golden in colour on each side (about 2 minutes a side). Remove from pan and add in the sliced onion and garlic. Allow to cook until golden in colour, slightly caramelized. Stir in the butter mixed with flour until melted then gradually pour in the clover fresh milk. 
Stir in the chopped spinach and season with salt and pepper. Allow to cook until for a few minutes. 
Serve the cooked liver over a generous sering of creamed onion and spinach mixture. Garnish with tomato and chilli relish. 

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