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Larry (Jenolan) Lewis

Coding is what defines me, especially when it doesn't… also.

Jenolan Caves

This is not Jenolan Caves, we use the Jenolan name because we love the Jenolan, Abercrombie, Wombeyan, & Yarrangobilly caves.

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  • 2016-08-09
    Lambs Fry and Bacon


    •  Jenolan
      • Caramelised Onion
      • 2 large brown onions, finely sliced
      • 50g butter
      • 2 tablespoons brown sugar
      • 3 tablespoons vino cotto
      • Main
      • 1 liver (lambs fry)
      • Plain flour
      • Sea salt
      • Freshly ground black pepper
      • 8 sprigs sage
      • 8 slices black pig belly bacon
      • 30g butter
      1. Slice the onions and fry long and slow in a frying pan with a little butter, adding sugar to help the caramelisation. When it has cooked down and caramelized a lovely rich golden brown, add a splash of the vino cotto. This will store well in the fridge.
      1. In pan, melt butter with a dash of oil to nut brown. Add fresh sage and put into the oven for the sage to crisp.
      2. Put bacon into a pan and cook till crispy. Keep warm.
      3. Trim the liver of all sinew and cut across the grain into thick slices about 1.5cm thick.
      4. Add salt and pepper to plain flour. Dust liver lightly in the flour.
      5. Melt a little butter in the fry pan with a dash of oil, and cook to nut brown. Put the liver into the pan and gently seal quickly on both sides. Place the liver on a plate in the oven at 180C for 2 minutes.
      6. Warm the caramelised onion.
      7. Cook the toast. Cover the toast with the onion and top with the liver, 'lambs fry' then the sage leaves with crispy bacon on the side.

      From the cook and the chef