The secret is in a lot of onions and very thinly sliced liver!
and cut the potatoes. Cook them in boiling water for about 20-30
minutes till fork tender. Drain the potatoes when they are cooked.
slice the onions and liver. If the liver is not thinly sliced, roasted
liver will be hard and rubbery. Hint – it is very easy to thinly slice
the liver if they are almost frozen, not deep frozen but slightly, you
will see the difference.
Heat olive oil in a roasting pan. Add sliced onions and slowly fry them till they are golden brown and soft, around 10 minutes.
sliced liver and roast for a minute or two. When the liver starts to
get color, add marjoram and sage. Roast for another 3 minutes. Season
with salt and lots of freshly ground pepper just before serving.
NUTRITIONAL VALUES (1,4 to 1,6 PAL which corresponds to moderate activity of an office job) WOMAN Calories 35% RDA, Protein 122% RDA, Fats 43% RDA, Cholesterol 223% RDA, Carbs 23% RDA, Sugar 14% RDA,
MAN Calories 28% RDA, Protein 97% RDA, Fats 32% RDA, Cholesterol 223% RDA, Carbs 18% RDA, Sugar 11% RDA.