SPICY LIVER
1 lb Sausages
8 Small Onions (quartered)
1 Clove Garlic (crushed)
2 Tblsps. Soya Sauce
1 Tblsp Vinegar
2 Tblsps Set Honey
1 Tblsp Tomato Puree
Salt and Pepper
1 Onion, peeled and chopped
1 Clove Garlic, peeled and crushed
1 level Tsp Turmeric
1 level Tsp Soft Brown Sugar
2 Tblsps Salted Peanuts, chopped
1 level Tsp Chilli Powder
1 lb Lambs Liver
7 Fl. Oz Milk
1 Bayleaf
Salt and Pepper
8 slices bread
Butter
1 Ripe Banana, mashed
4 oz Dates
1 Egg
1 pt Milk
1 tsp. Mixed Spice
2 Tblsps. Sugar
Place the sausages in a roasting tin and bake for 15 mins. Drain off any fat. Arrange the onions in the tin. Mix together all other ingredients and brush over the sausages and onions. Bake for a further 15 mins, basting half way through, until the sausages are browned. Gas Mk 5 190 C
Gently fry the onion and garlic till soft. Add the turmeric, brown sugar, peanuts and chilli powder and cook for 2 mins. Add sliced liver and fry quickly on both sides. Stir in the milk, add bayleaf and seasoning. Cover and simmer for 20-30 mins.
Spread the bread with butter, then spread the banana on half of the bread and top with remainder. Cut into triangles and arrange in a lightly greased ovenproof dish. Add the dates. Beat the egg and milk together and pour over the sandwiches. Mix the spice and sugar and sprinkle on top. Bake for 40-50 mins until firm and golden. Serve with cream or custard. Gas Mk 4 180 C
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