Liver With Apple And Onion Food

LIVER AND ONIONS WITH APPLES

Steps:

• Gather all the ingredients. Peel and slice the onion into a thin half-moon shape. Preheat cast-iron skillet on high heat. Once preheated add a tablespoon of ghee, make sure the bottom of the pan is coated with the fat before adding onions. Fry onions for 3-4 minutes till soft and slightly golden.
• While onions are frying, core apples, and slice into a half-moon shape.
• Once onions are cooked, remove them from the skillet and temporarily place them in a different dish. Add a tablespoon of ghee to the same pan, add apples to the pan and fry for 2-3 minutes till slightly soft. Remove apples, add to the same dish with onions.
• Add one more tablespoon of ghee to the still-hot skillet, using kitchen scissors cut liver into large cubes, fry constantly stirring for 5-7 minutes. Once the liver is cooked, add onions and apples, add salt, apple cider vinegar, stir well.

FRIED LIVER WITH ONIONS AND APPLES

Steps:

• Peel onions and apples. Remove apple core with a corer and cut apples into 1 cm (approximately 1/2 inch) thick slices. Cut onions into rings and mix with 1 tablespoon flour.
• Trim veal liver of skin and sinews, rinse, pat dry, coat with flour and season with salt and pepper. Heat 4 tablespoons oil in a pan and saute onion rings while stirring until golden brown. In a second pan heat 30 grams (approximately 1 ounce) of butter and fry apple slices over low heat until soft. Remove onions from the pan and drain on paper towel. Heat remaining oil and butter and fry liver slices for 1-2 minutes per side. Remove from the pan, place liver on a platter, cover with apple slices and garnish with onion rings. Pour veal stock in the liver pan, bring to a boil and stir in parsley. Spread hot veal stock over livers. Serve with mashed potatoes if desired.

LIVER WITH APPLE AND ONION

Steps:

• Peel shallot, cut into thin rings and sauté in a little butter. Remove from pan and set aside.
• With an apple corer, remove apple cores. Peel apples, if desired, then cut crosswise into rings. Heat remaining butter and cook sugar until slightly caramelized. Add apple slices and cook until caramelized on both sides. Finally, drizzle with Calvados and add shallots.
• Meanwhile, dredge liver slices in flour. In another pan, fry liver briefly on both sides. Season with pepper and salt (if the liver is seasoned before cooking, or if it is cooked too long, it will be tough). Serve liver with apple rings and shallot.

ABSOLUTE BEST LIVER AND ONIONS

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!

CALF'S LIVER WITH APPLES AND ONIONS

Steps:

• In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
• In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.

SAUTEED CALF'S LIVER WITH ONIONS AND APPLES

Steps:

• Heat two tablespoons of olive oil in a large frying pan. Add onion and cook it slowly over low heat, uncovered, with garlic, thyme, rosemary, salt and pepper. The onion should take about 45 minutes to become tender and almost caramelized. Do not let it burn.
• Meanwhile, saute apples in butter until lightly brown. Set aside and keep warm.
• Remove the onion from frying pan and keep warm. Add remaining olive oil (a little more if necessary) and saute liver quickly on both sides (about three minutes altogether) in order for it to be pink. Add the wine and over high heat scrape up the cooking juices. Put liver onto a serving dish with onions and top with apple. Serve immediately.

CALF LIVER, APPLES AND ONIONS

Steps:

• Saute onion and apple sliced in 4 T. butter until limp.
• Remove and set aside.
• Dust liver in flour.
• Season to taste.
• Brown in remaining 4 T. butter for 4 minutes on each side.
• Remove and set aside.
• Add wine and apple cider.
• Reduce to half.
• Add flour to water and beef base.
• Mix well.
• Add onions and apples.
• Heat thoroughly.
• Add liver and heat untilmeat is heated through.
• Serve immediately.

QUICK PAN-FRIED CHICKEN LIVERS WITH APPLE, ONION AND SAGE

Steps:

• In a large non-stick skillet or wok, saute chicken livers and onions on medium-high heat for 10 minutes (NO oil or butter needed).
• Add chopped apples and seasonings. Reduce heat to medium; cook for 10-15 minutes more or until done, stirring occasionally.
• Sprinkle with chopped fresh parsley, and serve immediately. Goes great with sides of real home-made mashed potatoes and green beans!