Liver With Sage Food

LIVER WITH SAGE

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.

LIVER WITH ONIONS & SAGE

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.

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!

LIVER WITH GARLIC, SAGE, AND WHITE WINE

Steps:

• Put half the oil and butter in a large skillet, preferably nonstick, over medium-high heat. When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet. Sprinkle with salt and pepper and brown quickly on both sides, for a total of 4 or 5 minutes; the meat should be rare when you're done. Transfer to a warm plate and turn the heat to medium.
• Add the remaining oil and butter to the skillet along with the garlic. Cook, stirring occasionally, until the garlic begins to color, a minute or two. Add the wine and the sage and cook, stirring, until all the elements are incorporated and the wine has been reduced by half. Add the lemon juice, then taste and adjust the seasoning. Pour the sauce over the meat, garnish, and serve.

CHICKEN LIVERS WITH SAGE

Steps:

• Sprinkle chicken livers with sage,salt and pepper,set aside.
• Heat butter in a skillet over medium hight heat until hot.
• Add prosciutto and cook 1 minute.
• Stir in chicken livers,cook 5-6 minutes,stirring constantly.
• Add wine.
• Bring to a boil,reduce heat and simmer 3 minutes.

SAGE & THYME CALVES' LIVER WITH WILD MUSHROOMS & PANCETTA

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.