CHICKEN LIVERS WITH ONIONS AND SAGE
Steps:
- Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.
- Pick over the chicken livers and remove any tough veins. Quarter the livers.
- Put the livers in a bowl and sprinkle with salt and pepper. Add the flour and stir to coat well.
- Remove the livers to a baking sheet, separating them.
- Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. Add half of the livers one at a time. Cook, turning the livers as they brown. One batch of livers takes about 4 to 5 minutes to cook. Drain the livers. Wipe out the skillet, and add the remaining 2 tablespoons oil. Cook the remaining livers the same way, then drain.
- Using the same skillet, heat the remaining 2 tablespoons of butter over high heat. Add the livers, cooked onions, sage, salt and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar, stir and blend well for about 2 minutes. Sprinkle with parsley, and serve immediately.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 29 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 471 milligrams, Sugar 1 gram, TransFat 1 gram
LIVER WITH ONIONS & SAGE
Make and share this Liver with Onions & Sage recipe from Food.com.
Provided by _Pixie_
Categories Beef Organ Meats
Time 12m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Cut liver into serving pieces.
- Mix onions, oil, pepper and sage in 1-qt casserole.
- Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes.
- Brush liver with soy sauce.
- Arrange with thickest pieces to outsied in 9- inch pie plate.
- Spoon onions evenly over liver.
- Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn.
- Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook).
- Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving.
Nutrition Facts : Calories 113.7, Fat 9.2, SaturatedFat 1.2, Sodium 226.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.3, Protein 1.3
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
LIVER & BACON WITH ONION GRAVY
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium
CALF'S LIVER WITH SAGE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove any tough arteries from the liver. Slice it into very fine julienne strips. Dredge lightly in the flour, shaking off the excess.
- Heat the olive oil in a small nonstick skillet and add the onions. Toss and stir. Add salt and pepper. Cover and cook 10 minutes over medium heat without browning. The onions should be quite soft.
- Heat the vegetable oil in a nonstick skillet large enough to hold the liver pieces in one layer. Add the liver, sprinkle with salt and pepper and cook over high heat 2 to 3 minutes, shaking the skillet and tossing the strips so they cook on all sides. Drain the liver in a colander.
- Heat the butter in the same skillet and, when it is bubbling and hot, add the liver and onions. Sprinkle with sage and cook, stirring, over high heat for 2 to 3 minutes. Sprinkle with Cognac and ignite it. Sprinkle with parsley and serve immediately over Parmesan cheese bread (see recipe).
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 323 milligrams, Sugar 1 gram, TransFat 0 grams
LIVER WITH SAGE
Make and share this Liver With Sage recipe from Food.com.
Provided by English_Rose
Categories Lamb/Sheep
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel any membrane from the liver and trim out any tough ventricles.
- Using a sharp knife, finely slice the liver about 1/2in thick, or even thinner if you prefer.
- Mix the flour with the salt, pepper and sage. Dip the liver slices into the seasoned flour and shake off the excess.
- Heat the oil in a large, heavy frying pan over a high heat and, when very hot, add the liver slices.
- Cook for a minute or two on each side, depending on the thickness and how you like your liver.
- Transfer to four warmed plates and serve with creamy mash potato.
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- Heat a large non-stick frying pan and dry fry the bacon or pancetta (if using) with the onions for 3-4 minutes until crispy. Remove and keep warm.
- In the same pan heat the oil and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon.
- Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes.
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