CALF'S LIVER WITH CAPERS
Provided by Pierre Franey
Categories dinner, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the liver slices with salt and pepper, and dredge the slices in flour. Shake off the excess.
- Heat the oil in a nonstick skillet large enough to hold the slices in one layer. Add the slices and cook about 1 1/2 minutes on one side. Turn them over and cook about 1 1/2 minutes on the other side.
- Transfer the slices to a warm platter and wipe the skillet.
- Heat the butter until it starts to brown slightly. Add the capers and cook about 1 minute over relatively high heat. Add the tomatoes and cook about 30 seconds. Add the vinegar and stir. Pour the sauce over the liver and sprinkle with parsley.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams
CALF'S LIVER WITH IRISH WHISKY AND TARRAGON
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
- Melt the butter in a large frying pan and brown the liver pieces on both sides. Remove to a dish and keep warm.
- Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil. Add the stock and cook, stirring, until thickened.
- Add the tarragon and heavy cream and season to taste with salt and pepper.
- Return the liver to the pan and coat with the sauce. (Allow the liver to cook a little more if necessary, but beware of overcooking.)
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 1 gram
SAUTEED CALF'S LIVER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
- In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
- Drain liver and discard milk. Pat liver dry with paper towels.
- Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
- Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
- Divide liver among plates and top with onions.
BROILED CALF'S LIVER
Provided by Alex Witchel
Categories dinner, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat a broiler. In a large skillet over medium heat, sauté bacon, turning as needed, until crispy. Transfer to paper towels to drain. Discard excess bacon fat but do not wash pan.
- Return pan to medium heat. Add oil, onions and paprika. Sauté until onions are very soft and beginning to brown, 15 to 20 minutes. Toward the end of cooking, season liver with salt and pepper to taste, and broil as desired, 1 1/2 to 2 minutes a side for a medium (lightly pink) center.
- To serve, remove onions from heat and season with salt to taste. Place a slice of liver on each of two serving plates. Smother with onions and top with bacon. Serve hot.
CALVES' LIVER WITH STICKY ONION RELISH & PROSCIUTTO
Try this posh version of liver and bacon, flavoured with Marsala and sage - use any leftover relish with cheese and cold meats
Provided by Jane Hornby
Categories Dinner, Main course
Time 50m
Number Of Ingredients 14
Steps:
- To make the relish, put the onions, juniper and thyme in a large saucepan, season with 1 tsp salt and a little pepper. Cook on a high heat for 10 mins, stirring regularly as the onions start to soften. Add the vinegar, sugar and 100ml water. Cover, boil for 5 mins, then uncover and simmer gently for 5 mins or until soft and with a little juice remaining. Meanwhile, remove large tubes, membrane or gristle from the liver. Pat dry with kitchen paper.
- Heat 1 tsp oil in a large frying pan and add the prosciutto. Fry for 1 min each side or until golden and crisp. Set aside on a plate and keep warm in a low oven.
- Add a splash more oil to the pan. Dust the liver slices in the flour and pat away any excess. Place the liver in the hot pan, scatter the sage in, then fry for 1 min each side if the liver is sliced thinly, longer if thicker. When the liver is golden and just pink in the middle, transfer it and the crisped sage to the plate in the oven.
- Return the pan to the hob and add the Marsala. Boil until syrupy. Let the butter melt into this sauce, season to taste, then set aside. If your sauce reduces too quickly, just add a little water. Plate up the liver, prosciutto, sage and warm onion relish, then spoon over the sauce. Serve with seasonal greens and potatoes, if you like.
Nutrition Facts : Calories 415 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.7 milligram of sodium
SAGE & THYME CALVES' LIVER WITH WILD MUSHROOMS & PANCETTA
Think you don't like liver? This tasty, pan-fried version with herbs, mushrooms and bacon on toast may convert you
Provided by James Martin
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side - so they're just still pink in the middle - using half the butter towards the end to baste the meat. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
- Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
- Heat the remaining butter in your smallest saucepan until just foaming. Add the remaining whole sage leaves and fry for a few mins until crisp. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage. Serve immediately.
Nutrition Facts : Calories 510 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
More about "calfs liver with irish whisky and tarragon recipes"
CALF'S LIVER RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RORY O'CONNELL'S SAUTé OF SPRING LAMB LIVER: TODAY - RTE.IE
From rte.ie
SAUTé OF CALVES LIVER WITH WHISKEY AND TARRAGON RECIPE | EAT YOUR …
From eatyourbooks.com
RECIPE OF THE DAY: VEAL LIVER WITH TARRAGON AND WHISKEY
From deciliiter.com
CALF'S LIVER WITH HERB CRUST | MUMMYPAGES.IE
From mummypages.ie
CALF'S LIVER WITH IRISH WHISKY AND TARRAGON - DINING AND COOKING
From diningandcooking.com
CALF'S LIVER WITH IRISH WHISKY AND TARRAGON RECIPE
From cooking.nytimes.cf
CALFS LIVER WITH IRISH WHISKY AND TARRAGON RECIPES
From recipegoulash.cc
CALF'S LIVER WITH IRISH WHISKY AND TARRAGON - PINTEREST
From pinterest.com
SAUTé OF CALF'S LIVER WITH WHISKEY TARRAGON SAUCE RECIPE | EAT YOUR …
From eatyourbooks.com
SAUTé OF CALVES LIVER WITH WHISKEY AND TARRAGON*
SAUTé OF CALF’S LIVER WITH WHISKEY AND TARRAGON
From app.ckbk.com
CALFS LIVER WITH IRISH WHISKY AND TARRAGON RECIPES
From tfrecipes.com
CALF'S LIVER, BACON, MASHED POTATO AND ONION RECIPE
From greatbritishchefs.com
NYT COOKING - CALF'S LIVER RECIPES
From cooking.nytimes.com
SAUTé OF CALVES LIVER WITH WHISKEY AND TARRAGON RECIPE | EAT YOUR …
From eatyourbooks.com
You'll also love