400g lambs liver, finely sliced
3 Tbs cornflour
1 Tbs clarified butter
1 small onion, finely diced
1 tsp crushed garlic
1-1/2 cups orange juice
1/2 cup port
1 tsp fresh chopped rosemary or 1 tsp dried
1 Tbs fresh chopped parsley
salt & pepper to taste
Wash liver, dry & coat with seasoned cornflour. Heat butter in large pan & quickly cook liver over high heat 30 seconds. Remove & reserve. Add onions & garlic to pan & cook until soft. Add orange juice, port & rosemary & simmer 10 minutes. Return liver to pan & allow sauce to simmer. Mix in parsley & season to taste.