LIVER AND BACON
This is the best way to make juicy and tender liver. Even the kids will enjoy this!!!
Provided by LADYBARBER01
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 3
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
- Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
- Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.8 g, Cholesterol 207.5 mg, Fat 15.2 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 1177.9 mg, Sugar 2.6 g
PORTUGUESE LIVER WITH BACON
This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.
Provided by Mikekey *
Categories Pork
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.
- 2. Remove liver to a layer of paper towel and strain and reserve marinade. Pat liver dry.
- 3. Heat oil in 12-inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon to a paper towel.
- 4. Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet.
- 5. Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Simmer uncovered until liquid is reduced to about 1/4 cup.
- 6. Pour sauce over liver; sprinkle with bacon and parsley.
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 SAUTé WITH POTATOES & PARSLEY
Give yourself a boost with this iron-rich hearty autumn supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
- Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
- Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
- Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
- Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.
Nutrition Facts : Calories 570 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.5 milligram of sodium
PORTUGUESE PIRI PIRI CHICKEN LIVERS
If you can get hold of piri piri seicana chillies replace the birds-eye chillies. We add 5-10 ml chillies but I suggest that you adjust to your taste.
Provided by Jean-Pierre Buys
Categories Chicken Livers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the chopped onion and crushed garlic in olive oil in a large pan.
- Add all ingredients except the wine & chicken livers.
- Add Chicken livers and fry over medium heat until browned.
- Add the white wine and simmer on gentle heat until done.
- Serve with rice or bread.
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