CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY
Steps:
- In a large glass baking dish, add liver and milk and let soak for 20 minutes.
- In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
- Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
- Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
- Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
LAMB'S LIVER WITH CARAMELISED ONIONS
Tender lamb's liver is coated in a glossy balsamic glaze with caramelised onions, and served with a generous helping of herb mash.
Time 35m
Yield 2
Number Of Ingredients 1
Steps:
- Peel the potatoes then cut into small chunks and cook in boiling water for 10-15 minutes or until tender. Meanwhile, heat the oil in a large, heavy-based frying pan, preferably non-stick. Add the onion and sugar and fry gently for 10-15 minutes, stirring frequently until the onions are golden. Remove any veins from the liver slices. Pat the meat dry with kitchen paper, and lightly season. Push the fried onions to one side of the pan, add the liver slices and fry gently for 1-2 minutes on each side until lightly browned. Add 100ml cold water and the balsamic glaze to the pan, then stir until the liver and onions are coated in glossy juices. Remove from the heat. Drain the potatoes and return to the pan. Add the milk and plenty of black pepper, then mash until smooth. Stir the parsley and sage through. Pile onto serving plates with the liver, onions and pan juices, and serve with lightly steamed purple sprouting broccoli and courgettes.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2267.728kJ 542.0kcal Fat 16.1g Saturated Fat 3.8g Sugars 23.6g Salt 0.4g Click here for more information about health and nutrition
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 WITH CARAMELIZED ONION AND PECANS
Categories Onion Sauté Quick & Easy Vinegar Meat Pecan Fall Winter Clove Bon Appétit
Yield Serves 2
Number Of Ingredients 6
Steps:
- Stir pecans in heavy large skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer nuts to small bowl. Melt 1 1/2 tablespoons butter in same skillet over medium heat. Add onion and sauté until golden brown, about 10 minutes. Add half of cloves and sauté 1 minute longer. Season to taste with salt and pepper. Using slotted spoon, transfer onion to plate.
- Melt remaining 1 1/2 tablespoons butter in same skillet over medium-high heat. Sprinkle liver with remaining cloves, salt and pepper. Add liver to skillet and sauté until brown on outside but still pink in center, about 2 minutes per side. Transfer liver to plates. Add balsamic vinegar, pecans and onion to skillet and stir 1 minute. Spoon onion mixture atop liver and serve.
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FRIED LAMB LIVER WITH CARAMELISED ONIONS & GRAPS
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5/5 (1)Total Time 30 minsAuthor EzabelCalories 400 per serving
- Remove any veins from the liver slices, pat the meat dry with kitchen paper and lightly season with salt and pepper. Set aside to come to room temperature.
- Heat butter in a small saucepan and sauté the onion with sea salt for about 1 minute, stirring frequently. Cut 10 of the grapes in half and add to the onions. Stir and cook on medium heat for 2-3 minutes. Squeeze the juice from the other 5 grapes into the onion, add Worcestershire sauce and lemon juice and a little more butter. Stir and cook for a further minute or two, until caramelised and slightly thickened. Set aside.
- Preheat a dollop of ghee or coconut oil in a frying pan until hot. Add the lamb livers and cook for 2 minutes on each side on high heat. Remove and rest.
- Add the butter and garlic to the same frying pan and stir through for 20-30 seconds. Then add the spinach and lemon juice and cook until slightly wilted. Serve lamb livers over spinach with onion and grapes scattered on top.
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