Meze with lamb liver in the skillet

This is a great dish to serve as a meze. Simple ingredients and no fuss to prepare it. The "apaki" ingredient in this recipe is nothing other than lean smoked pork which originated in Crete where it is considered as a great local delicacy. If you can not find "Apaki" in the delicatessen shops then feel free to use smoked bacon or pancetta. The taste will not be exactly the same but quite similar

Recipe of Kostas Tsigas,
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
1Kg of lamb liver, cleaned off the membrane and cut in 3cm thick slices
1 large potato, peeled and cut in medium strips
100gr. Cretan "apaki" smoked pork (or smoked bacon or pancetta), cut in small strips
2 tbsp of olive oil
2 tbsp of butter (preferably of sheep milk)
2 cloves of garlic, finely chopped
1 tbsp of lemon juice
1 tbsp of white dry wine
1 tsp of plain vinegar
½ tsp of sugar
½ a bunch of flat-leaf parsley, finely chopped
salt
pepper
flour for frying
light olive oil for frying

Method:
Cut the potato as you do for fries and put in a bowl full of water. Season the liver slices well with salt and pepper.

Get the potatoes out of the water, dry very well and fry them in medium heat in a deep frying pan with the 2 tbsp of olive oil, turning them around so to get evenly fried. When they get lightly coloured add the garlic in the pan and season with salt and pepper. Add the butter and continue frying for about 5 minutes and then transfer the potatoes on a plate.

In the same pan add the apaki and sauté for a couple of minutes stirring with a wooden spoon. Transfer the apaki on the plate with the fries.

Clean the pan with some kitchen paper and add some olive oil. Pass the liver slices through the flour and shake off the excess flour. Put in the pan and fry for about 2 minutes on each side.

Pour over with the lemon juice, the vinegar and the wine, sprinkle with the sugar and stir. Leave the liver to simmer for a couple of minutes and take off the heat.

Serve immediately along with the fried potatoes and the apaki, pour over with the sauce from the pan and sprinkle with the parsley.

Note:
The liver goes very well with the onion, so if you like the idea add 1 small finely chopped onion in the pan the moment you add the garlic and follow the recipe in the same way