67. Braised Red Cabbage

Ingredients

4lb Red Cabbage
2 Apples
1 Onion
3 Cups Red Wine
1/4 cup Vinegar
3 Tbsp Cooking Oil/Fat
3 Cup White Stock
1 Tsp Salt & Sugar

Method

1. Cut away the base stalk and remove any discolored leaves or parts of the leaves.

2. Cut into quarters and cut away the center stalk and any thick leaf stalks. Chop the leaves finely. Wash thoroughly in cold water and drain.

3. Peel the apples, cut into quarters and remove the core. Slice them finely.

4. Marinate the cabbage with the wine and vinegar, add the apples and keep it in the refrigerator for about 12 hours.

5. Heat the oil in a braising pan and sweat the finely chopped onions without coloring.

6. Add the marinated cabbage together with the liquid, add the white stock and salt, cover with a buttered grease proof paper.

7. Bring to boil, cover with a lid and braise at the bottom of an oven at 300 degrees Fahrenheit for about 1 to 11/2 hours. The liquid, at the moment, should be practically soaked up by the vegetables, or very little liquid should remain.

8. Finish off by adding very little sugar and vinegar.

 Serve.

Bon Appetit!!

66. Githeri

Ingredients

11/2 Cups maize (Boiled)
2 Cups beans(Boiled)
1 Cup peas (Boiled)
3 Large potatoes (Diced & Boiled)
1 Cup carrots(Chopped & Boiled)
1 Tbsp cooking oil
1 Large onion (Diced)
2 Cloves garlic (Blended/Crushed)
1 Tbsp gingerroot (Blended)
4 Tomatoes (Diced)
1 Tsp curry powder
1 Tsp salt & pepper



Method

1. In a medium heat pan, add cooking oil, onions, garlic, and ginger. Cook until tender.

2. Add tomatoes, stir, cover and cook until you have a thick sauce or until the tomatoes are done.

3. Add the curry powder and stir.

4. Add boiled maize, boiled beans, boiled peas, boiled potatoes and boiled carrots. Stir, cover and simmer for 5-10 minutes. Season with salt & pepper.

Serve.

Bon Appetit!!

65. Fried Beans

Ingredients

1lb Beans
1 Whole Onions (Diced)
1 Tbsp cooking oil/fat
1/2 Tsp ginger (crashed)
1/2 Tsp garlic(crashed)
1/2 Tsp ground coriander
1/2 Tsp ground turmeric
1/2 Tsp ground fennel seeds
1/2 Tsp ground cumin
1/2 Tsp ground cinnamon
1/2 Tsp ground Paprika
1/2 Tsp wheat Flour
Enough water.
1/2 Salt & Pepper

Method

1. Soak the beans over night, drain and put them in a big pot, add enough water to cover and boil them until tender.(make sure to add water during the boiling process, because sometimes water drys out before the beans are cooked)

2. Heat oil in a medium heat pan, add onions, garlic, and ginger, cook until tender.

3. Add all the spices, stir and add the boiled beans. Stir, cover and simmer for 5-10minutes.

Serve.

Bon Appetit!!!

64. Stuffed Zucchini

Ingredients.

 2 long thick Zucchini
1 pint Cherry tomatoes
1 Cup Italian bread crumbs
1/4 cup of parmesan cheese
1/2 cup shredded cheddar
1 small white/ yellow onion
2-3 Tbsp of butter

Method

1. Pre heat the oven to 325 Fahrenheit. Wash the zucchini and tomatoes thoroughly.
2. chop the end of zucchini off and slice zucchini lengthwise in a half
3. Place zucchini seed side down in a glass baking dish and fill with the 1/2 inch water. Microwave for 3 minutes.
4. Remove the zucchini from the glass baking dish and scrape the seeds into a medium mixing bowl.
5. Discard the water from the glass baking dish and put the zucchini back in the glass baking dish with the skin side down.
6. Slice the cherry tomatoes in half and put them into a bowl with zucchini seeds.
7. Pour in the bread crumbs and the cheeses in the bowl.
8. Saute the onions with the butter and add them to the bowl. Mix thoroughly and use the mixture to stuff the zucchini. Cook in the oven for 45 minutes.

serve

Bon Appetit!!

63. Ratatouille (Mixed Vegetables Stew)

Ingredients

1 Tbsp Cooking Oil
2 Green Peppers ( Medium Diced)
3 Tomatoes ( Medium Diced)
2 Zucchini ( Peeled, Medium Diced)
1 Egg plants ( Peeled, Medium Diced)
1 Chopped Onions ( Small Diced)
Stock (Enough to cover the vegetables)
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Rosemary leaves
1/2 Tsp Oregano
1/2 Tsp Parsley

Method
1. On a medium heat pan, add cooking oil and onions. Cook until tender then add peppers, zuchinni, eggplants and sweat these vegetables.

2. Add tomatoes and fill up to level with stock.

3. Add salt, pepper, herbs and cook the vegetables until done.

Serve.

Bon Appetit!!

62. Stewed Mushrooms

Ingredients

500g Mushrooms
1 Onions (Finely Chopped)
2 Tbsp Butter
3 oz Cooking wine
1 Lemon juice
1 Tbsp Cooking Oil
1/2Tsp Salts

Method

1. Wash mushrooms in cold water and drain.

2. Place the mushroom into a bowl, add cooking oil, season with salt and mix well.

3. Melt butter in a stewing pan and glaze the onions.

4. Put mushrooms in the pan and toss, add the cooking wine and lemon juice.

5. Cover the pan with a lid and cook until the mushrooms are cooked.

6. Remove from fire and allow to cool in a bowl in its stock.

Serve

Bon Appetit

61. Penne Pasta - Basil Mushrooms Tomato sauce.

Basil Mushroom Tomato Sauce

Ingredients

1/2 Onions (finely chopped)
3 cloves garlic(finely chopped)
8 tomatoes (Blended)
8 oz Mushrooms (roughly chopped)
1 Tbsp Olive oil
1/2 Tsp Thyme
1 Tbsp Basil
1/2 Tsp Salt & Pepper

Method

1. On a medium heat pan, add oil, onions, and garlic.  Stir and cook until tender.

(While waiting, wash the mushrooms and put them in a big bowl, add olive oil, salt, and thyme. Mix well and roast them in the oven at 350 degrees Fahrenheit for 25-30 minutes or until done.)

2. Add basil, tomatoes and simmer for 10-15 minutes.

3. Stir in the roasted mushrooms and cook for 5 minutes.

Optional: Add your favorite cheese.

Serve.

Penne Pasta.

Ingredients
1lb Penne Pasta
1 Tbsp Salt
1 Tbsp Olive Oil
Water (Enough to cover the pasta)

Method
1. Boil the water in a big pot.
2. Add salt, olive oil and penne pasta.
3. Cook until al dente
4. Drain the pasta and mix with the sauce.

Serve.

60. Cream of Mushroom Soup.

Ingredients
1 Large Onions (Finely Chopped)
1 lbs Mushroom (Sliced)
1 Tbsp Butter
1 lemon (Juice, Squeezed)
8 cups of chicken broth
1 cups milk
3 oz Flour
4 oz Fresh Cream
1 Tsp Salt & Pepper

Method
1. Saute the onions in the melted butter.

2. Wash the sliced mushroom. Add them to the caramalized onions and stew them shortly.

3. Add the lemon juice, fill up with the stock. Add thyme, salt and pepper.

4. Bring everything to the boil mix in the milk-flour mixture and simmer for 25 minutes.

5. Add cream, taste, correct seasoning and consistency

Serve.

Bon Appetit!

59. Braised Beef Steaks

Ingredients

1lb Beef Steaks
1 Tbsp cooking fat/oil
1 large Onions
1/2 cup Flour
1 Tsp Thyme
1 Tsp Bay leaf
1 Tsp Parsley
1 Tsp Rosemary
4 cups Brown Stock
1 cup cooking wine
Salt and Pepper to taste

Method

1. Cut the beef into cubes, flatten them slightly, season with salt and pepper and lightly dust with some flour.

2. Heat the oil in a large frying pan, fry the steaks at high temperature to seal the pores and to colour them.

3. Heat some oil in a braising pan, sweat the onions and allow colour slightly.

4. Place steaks into the braising pan, mix well with the onions and add the cooking wine. Allow to cook with the lid on for about 15 minutes.

5. Add the boiling stock and the herbs(Bouquet Garni). Cover the pan with a lid and braise in an oven at 350 degrees fahrenheit until done.

6. Remove the herabs
Serve

Bon Appetit!

58. Matoke

Ingredients

7 raw bananas
1 onion (diced)
2 cloves garlic
1/2 Tsp Ginger root
4 tomatoes(Chopped)
Cooking Oil
1/2 Tsp Salt and Pepper

Method
1. Peel the bananas and cut them into half. Set aside.
2. On a medium heat pan, add onions, garlic and gingerroot. Stir and cook until tender.
3. Add tomatoes, stir, cover and simmer for 5-10 minutes.
4. Add the bananas and cook until done, but do not mash.

Serve

Bon Appetit!!

57. Parsley Potatoes

Ingredients

4 Large Potatoes
3 Cups Cooking oil
1/2 Tsp turmeric.
1/2 Tsp of ground parsley
1/2 Tsp salt

Method
1. Wash and peel the potatoes. Cut them into small quarters.
2. Add the potatoes in a pan, add water, salt, and turmeric. Cook until slightly tender, sieve and set aside.
3. Heat pan on a medium heat and add the cooking oil.
4. Add the potatoes carefully and cook until crispy but not brown.
5. Season with the parsley and serve.

Bon Appetit!!

56. Butternut Squash Soup

Ingredients

3.5 lb Butternut Squash
11/2 Onions(small diced)
3 tbsp butter
Chicken/Beef stock(Enough to cover the butternut squash)


Method

1. Peel the butternut squash using a peeler/knife.

2. Chop it into small pieces.

3. Heat pan on a medium heat, add oil and onions.

4. Cook the onions until tender not brown.

5. Add the butternut squash and chicken/beef stock stir, cook until tender and set aside to cool down.

6. In a blender pour in the cooked butternut squash with a little broth and blend to a smooth texture.

7. Pour into a bowl and serve.

Bon Appetit.

55. Minced Meat

Ingredients

1lb ground beef
1/2 cup onions (Roughly chopped)
2 cloves of garlic (crushed)
3 tomatoes (Blended/diced)
2 tbsp Cooking Oil
2 carrots(diced)
1 cup peas(out of pod)
1/2 tsp Salt
1/2 tspPepper


Method

1. Heat pan on a medium heat and add oil.
2. Add onions, garlic, carrots, peas and cook until tender. Add the tomatoes to make a thick sauce. You can either add the minced meat at this point and continue cooking until the meat is well-done or go to number 3.
3. Heat a different pan on a medium heat, add oil and the minced meat. Season the minced meat with salt & pepper and cook until the beef turns brown. Set aside.
4. Add the minced meat to the sauce #2. Mix well and simmer for 5-10 minutes.
5. Add dhania and Serve.

Bon Appetit!!!

54. Baked chicken stew.

Ingredients 

1lb chicken(cut into 1/4 Inch strips)

1 tbsp olive oil/ oil

2 sprigs thyme

2 cloves garlic crashed

1/4 cup chili peppers
3 cups chicken broth

3 tomatoes (diced)

salt and pepper

Method

1. Pre- heat the Oven to 350F.

2. Heat pan on a medium heat. 

3. Add oil and put the pieces of chicken in. 

4. Cook them for five minutes, add garlic, tomatoes, thyme, chili peppers and chicken broth.

5. Season with salt and pepper. 

6. Put it in the oven for 20 minutes. 

7. Add the olive, bake for five minutes.

8. Serve.

Bon Appetit!

53.Minestrone soup

Minestrone soup.

Ingredients.

2 tbsp of olive oil.

2 Carrots chopped.

2 Celery chopped.

2 cup of diced tomatoes.

2 Cloves Garlic chopped.

Medium Onions chopped.

2 cups of Green beans.(cooked)

Minced meat(browned)

2 tbsp Basil.

2 cups of Beans.(cooked)

7 cups of Beef Broth.

1 cup of macaroni.

1. Heat the oil in a large pot on a medium heat, add garlic, carrots, and celery. 

2.Cook while stirring occasionally until the carrots are slightly softly(10 minutes). 

3.Add green beans, tomatoes and the beef broth. 

4.Bring to boil and simmer for 30minutes. 

5.Add macaroni, beans, and basil. 

6,Simmer until the macaroni is tender. 

7,Add the minced meat, stir and serve. 

Bon Appetit!!!

52. Lentil Soup.

Ingredients

1lb Lentils
1/2 Onions(diced small)
2 Garlic cloves (paste)
1 tbsp ginger (paste)
3 Tomatoes (Blended)
1 tbsp Cooking oil
Water (enough to cover lentils)
1 tsp Salt

Method

1. Wash the lentils in a large bowl and put them in a large pot. Cover them with enough water, and season with salt.
2. Boil the lentils until well done, turn off the heat and set aside.
3. Heat the pan on a medium heat, add cooking oil and the chopped onions, garlic paste, and ginger paste.
4. Sauté the mixture until tender. Add the blended tomatoes, stir and cook for 5-10 minutes.
5. Add the boiled lentils, stir well and simmer for 5-10 minutes.
6. Serve

Bon Appetit!!!

51. Osso Bucco

Ingredients:

500g All Purpose Flour

5 meat

2 tbsp cooking oil

2 carrots, peeled, medium-small diced

1 onion, small diced

1 celery stalk, medium-small diced

1tbsp rosemary 

1 tbsp  thyme 

5 tomatoes(Blended)

1 cup of white wine(optional)

1tbsp salt

1tbsp black pepper

Method

1.  Dry the meat and season with salt and pepper; dust with flour.
2.  Heat a heavy pot to smoking hot, add the cooking oil.
3. Brown meat on both sides to get good color. Remove shanks and set aside.
5. Do not remove any fat in the pan, add the carrots, celery, onions  and cook until soft.
6. Add white wine, herbs and tomatoes, simmer for 15 minutes.
7. Add meat back to the pan in a single layer.
8. Bring up to a simmer, cover tightly with a foil and braise in 325° oven for 1 hours.
9. Check if the meat is done by  inserting a knife into the thickest part of the meat.

Serve

Bon Appetit

50. Grilled Steak

Ingredients

500g Beef steak
1tbsp salt & pepper


Method

1.Clean and pre heat charcoal or gas grill from 5 to 10 minutes, This move allows the grill wires to be hot, so the beef steak will no stick on grill.
2.Season the beef steak with salt & pepper on both sides.
3.Slowly put the steak on the grill. You can either cover the steak or leave it open, Its your choice.
4. Cook both sides of the steak to your prefered temperature.

Serve

----I used to like my steak well done, but nowadays I prefer it medium well. How do you like you steak? Please Comment below.

Bon Appetit.

49. Mukimo

Ingredients

5 big potatoes(Peeled, diced and boiled)

500g peas ( off the pod, cleaned and boiled)

500g corn/maized( off the cob, cleaned and boiled)

1 large red onion (diced) 

A bunch of pumpkin leaves(Clean, roughly chopped, boiled and drained)

1 Tbsp vegetable oil

1/4 cup of water

1/2 salt & pepper

1tbsp curry powder

Method

1. Heat the pan on a medium heat, add oil and red onions. Cook until brown, then add curry powder and water, Set aside.

2. Mix boiled potatoes, boiled peas and boiled corn/maize together. Make sure the peas do not break.

3. Blend the boiled pumpkin leaves and pour inside the mixture. Continue folding until the pumpkin leaves have mixed well.

4. Add curry powder, fold and serve with stew, soup etc.

Bon Appetit.

48. Barbecue Chicken Wings

Ingredients

500g Chicken Wings
1/3 cup wheat flour
1tsp Garlic Powder
1tsp Chilli powder
1tsp cayanne pepper
1tsp Pilau Masala
1/2 tsp Salt & Pepper

Method

1. Preheat the oven to 375 degrees temperature.

2. In a small bowl mix all the spices together and set aside.

3. In a big bowl add the chicken wings and spices together.

4. Mix them evenly,  place the mixture on a clean baking sheet(spread/spray it with oil/fat before adding the chicken).

5. Put it in the oven and cook for 25 minutes.

6. Remove from the oven and turn the wings carefully.

7. Put them back in the oven and cook for 15-20 minutes/until crispy.

8. Apply your favorite barbeque sauce (You can put them back in the oven for five minutes or serve them)

Serve

Bon Appetit

47. Fried Cabbage

Ingredients: 

1 cabbage (Julianne)
1/2 red onions (roughly chopped)
2 cloves garlic(roughly chopped)
4 tomatoes (blended/ diced) 
2 tbsp cooking oil 
1 tbsp Royco
1/2 tsp salt & pepper

Method: 
1. Add oil to a medium heat pan/pot.

2. add the red onions, garlic and cook until tender.

3. Add the tomatoes and cook for 5-10 minutes. 

4. Add Royco and cabbage. Stir and cover. 

5. Cook for 10 minutes then serve.

46. Fish in batter

Ingredients

400 g fish fillets

Wheat flour 200 g
1 egg
Water or milk 250 ml
Cooking oil 2 tbsp
Salt

Method

How to make batter: 

1. Sift the flour and salt into a basin, make well, add the egg and the liquid.
2. Gradually incorporate the flour and beat to a smooth texture.
3. Mix in the oil and allow to rest before using.

Fish in batter:

1. Wash fish and skin.
2. Marinates the fish fillets in a little oil lemon juice and chopped parsley for few minutes before frying.
3. Pass through seasoned flour and batter.
4. Deep fry at 170 degrees celsius and drain well.

Serve with quarters of lemon and tarter sauce.

45. Stewed Whole fish

1 Whole fish
Oil 25g
Onions 50g
Carrots 50g
Flour 25g
Tomato puree 1tbsp
Stock 250ml
clove of garlic
Salt and Pepper

Wash the fish.
Pass through seasoned flour.
Fry quickly in hot fat/oil until lightly browned and remove from the oil.
Add cut onions & carrot and continue frying to a golden color.
Add the flour and mix in.
Add the tomato puree.
Mix in the stock, add the fish and bring to boil. Skim.
Add garlic and cover with a lid, simmer gently for 4 minutes.

Serve

44. Chicken fingers

Ingredients

500g Chicken breasts
1 cup Wheat flour
11/2 cup Breadcrumbs
4 Eggs
1/2 cup Cooking Oil
1 Tsp Salt & Pepper

Method

1. Cut chicken breasts into 1-inch strips (5 to 7 strips of the same size).

2. Set wheat flour (seasoned with salt & pepper), bread crumbs, beaten eggs on different plates.

3. Heat pan on a medium heat and add oil.

4. Take one chicken strip at a time and pass it through wheat flour, beaten eggs and finally breadcrumbs before carefully placing it on the pan (Repeat this process for the rest of the chickens).

5.Cook one side for approximately 2-3 minutes then flip it to the other side, cook until done.

Serve with your favorite sauce.

Bon Appetit.

43. Fruit Smoothie

Ingredients

1 cup of fresh or frozen fruit
1/3 cup of frozen yogurt or ice cream
1 tsp of flax seed
1 splash of citrus (lemon/lime/orange/grapefruit)
1 cup of greens
1/2 cup of liquid (water/juice/milk)

Method

Mix all greens and liquid in blender until smooth. Add all other ingredients, pulsing at first and blending until smooth.

Bon Appetit!!

Additional Notes/Comments

I absolutely LOVE to start or end a day with this fresh, healthy treat that you can customize to your liking. If you have frozen fruit, it works perfectly for a cold smoothie. If you have a great deal on fresh fruit at the store and stock up, you can always freeze some for future smoothie use. If you want to freeze bananas for smoothies (or homemade ice cream), peel and chop into thirds or quarters. Put on top of a cookie sheet and leave in the freezer until frozen (roughly an hour). Then you can put the banana pieces together in a zip top bag without them freezing together solid as a block.

I love using ground flax seed, but there are other good options you could use here as well.

I typically skip the frozen yogurt or ice cream, but tonight we enjoyed the extra sweetness from the little touch of left over ice cream from a birthday event. Most other times we just use a splash of juice or some type of milk (coconut, almond, cow's, etc.).

The splash of citrus helps all of the flavors come awake and shine without overpowering anything.

Usually we have a LOT more greens - maybe 3 cups worth, but tonight we just used a little bit of leftovers.

This is all customized to your liking - I find I enjoy QUITE a bit of variety in making smoothies and sometimes top it off with a dash of cayenne pepper to enjoy a little bit of heat or cinnamon to enjoy a little bit of sweet. The fun is definitely in the experimentation. Once again, Bon Appetite!!!

42. Chapati

Ingredients

5 cups all purpose flour(not self rising)
2 cups warm water
11/2 teaspoon salt
1/2 cup of oil/fat ( heated then cooled down) - you will not use all of it.
2 cups extra flour for kneading

Method

Step 1
Mix all the ingredients together. You can either use a spatula or your hands to knead the dough.

Step 2
Make sure the dough is soft and not sticky.

Step 3

Divide the big dough into 8 to 10 equal parts (make a ball like shape), arrange them on a flat surface, and then cover with plastic wrap or white clean cloth.

With a rolling pin, roll one part of the dough.

Apply the oil.

Roll it and form a circle. Repeat the process until it's done.

Step 4
With a rolling pin take the first spiral shaped dough and roll it to an even circle.

Step 5
Heat the pan and place chapati on the pan.

Step 6
The chapati will look like this when you turn it.

Step 7
Use a spoon to apply oil on the side you have just turned.

 

Step 8
Chapati is ready to serve. Serve it with your favorite accompaniment or eat it the way it is.


                         

41. Mashed Potatoes

Ingredients

1kg potatoes
Butrer
Cream
Salt & Pepper

Method

Wash potatoes well, peel and wash.

Boil in salt water

Drain the water and cool

With a wooden spoon, mash the potatoes to smooth texture.

(Optional) Heat pan on a medium heat, add oil and onions. Stir until cooked. Add the mashed potatoes stir and serve

Add butter and cream.

Serve.

Bon Appetit.

40. Mutton Curry

Ingredients

Mutton                           500g
Oil                                      3tsp
Onions                           200g
Clove garlic                       1
Curry powder                  10g
Flour white                      10g
Tomato Puree                  10g
Stock of water                1/2 ltr
Chopped churtney          25g
Desicated coconut          25g
Sultanas                          25g
Chopped apple               50g
Grated root ginger

Method

Trim the meat and cut even pieces.

Season and quickly colour in hot oil.

Add the chopped onions and chopped garlic, cover with a lid and sweat for a few minutes. Drain off supplus fat.

Add the curry powder and flour, mix and cook out.

Mix in the tomato puree and gradually add the hot stock: Stir thoroughly, bring to boil an season with salt and pepper. Skim.

Allow to simmer and add the rest of the ingredients

Cover with a lid and simmer in the oven. Set on top of the stove and it cools.

Correct seasoning and consistency. Skim of the fat .

Add cream yoghurt and serve.

Bon Appetit!!!!

39. Beef Stroganoff

Ingredients

Beef                                                     400g
Butter / Magarine                                  50g
Finely chopped Shallots / onions          25g
Dry white wine                                     125ml (1/4pt)
Cream                                                   125ml (1/4pt)
Lemon juice
chopped parsley

Method

1. Cut the meat into strips approximately 5cm.

2. Place butter/cooking oil in a saute pan over a fierce heat.

3. Add beef strips, lightly season with salt, pepper, and allow to cook rapidly for a few minutes. Cook  beef until it turns brown and well done.

4. Drain beef in a coliander and put it a side.

5. Pour butter/ cooking oil back into the pan.

6. Add the shallots/ onions, cover with a lid and allow to cook gently until tender.

7. Drain off the fat, add wine and reduce to one third.

8. Add cream and reduce by a quarter.

9. Add lemom juice and beef strips, do not reboil.

10. correct the seasoning.

11. Serve lightly, sprinkled with chopped parsely/ Dhania.

12. Accompany with rice/Pasta.

Bon Appetit!!

38. Braised Liver

Ingredients

Liver                     300g
Flour                       25g
Oil                         50g
Onions, sliced      200g
Brown stock        500ml
Tomato Puree        25g
Bouquet garni
Clove garlic           1

Method

1.Prepare the liver by removing the skin and tubes then cut into slices.

2. Pass the liver slices through seasoned flour.

3. Fry on both sides in hot fat / cooking oil and place in a braising pan.

4. Fry the onion to a golden brown. Drain the excess oil and add to the liver.

5. Cover the liver with the stock, and add the tomato puree, bouquet Garni and garlic.

6. Lightly season and cover with a lid.

7. Simmer gently in the oven until tender for approximately 11/2 - 2hrs.

8. Correct the sauce and serve.

Bon Appetit!!

37. Fried Liver

Ingredients
Liver   300g
Oil        50g
gravy


Method

1. Skin the liver and remove the gristle. Cut into thin slices on the slant.

2. Pass the slices of liver through season flour and shake off excess flour.

3. Quickly fry on both sides in hot cooking oil/ fat until done.

Serve the liver with gravy.

Bon Appetit!!!