SAUTéED LIVER & APPLE SALAD WITH BLACKBERRY DRESSING
Dress up cheap chicken livers in this gorgeous salad for an impressive looking dish that's ready in 25 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 12
Steps:
- Make the dressing first. Set aside 8 of the berries in a bowl. Put the rest of the berries, the wine, vinegar and sugar in a medium pan, cover and simmer for 3 mins or until the berries are very soft. Mash the berries well, then pass the hot mixture though a sieve, on top of the reserved berries. Season and cool. It should be quite sharp and fruity, but blackberries vary hugely; if you need to, add more sugar and taste again.
- Heat 1 tbsp butter in a large non-stick frying pan and add the apples. Cook for about 5 mins, turning the apples now and again, until golden and just tender. Can be done a few hours ahead.
- When you're ready to eat, dredge the livers in the seasoned flour and tap off the excess. Heat the rest of the butter in the pan and fry the livers for 5 mins or until golden, turning them halfway through cooking. When red juices start to run from the livers, you know that they are almost ready. Toss the apples back in the pan to warm through, then take it off the heat.
- Spread the salad leaves across 1 large platter or 4 plates, and top with the livers, apples and walnuts. Whisk the oil into the blackberry dressing and spoon this over generously. Serve with crusty bread, if you like.
Nutrition Facts : Calories 524 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
SAUTEED CALF'S LIVER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
- In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
- Drain liver and discard milk. Pat liver dry with paper towels.
- Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
- Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
- Divide liver among plates and top with onions.
OLD FASHIONED APPLE SALAD WITH COOKED DRESSING
This was my grandmother's recipe, passed down from her mother. The cooked dressing is so fantastic that it is hard to save some for the apple salad once you taste it. It is similar to a lightly sweetened lemon curd. Scrumptious! Grapes or raisins can be added also.
Provided by Mercy
Categories Apple
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the dressing ingredients in a saucepan (sometimes I add the raisins in also, so they plump up before they go into the salad).
- Cook over low/medium low heat, while stirring constantly, until thickened and somewhat gloppy.
- Allow to cool (I put it in a bowl and stick it in the freezer for about 15 minutes, stirring occasionally).
- Mix together the salad ingredients (don't forget to toss in some extra lemon juice to keep the apples from browning).
- Pour the dressing over the salad and stir together (the dressing is a little gluey, so you will have to work it into the salad).
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