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 Pub date
2008-01-17

recipies for liver i am cooking for my girlfriend

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Soak the liver in milk this tendresisers it and makes ther flavour milder , Breadcrumb it fry lightly annd seve with fried onion and slices of apple sauteed in Butter .
This is A German style of cooking
Or you could do red wine and Herbs and There 's some recipes for your cooking.

lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper preparation
Soak liver in milk in a bowl 20 minutes.
While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.

Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.

Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then saut liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

Liver and Onions in Creamy Mushroom Sauce
1/2 cup butter
1 1/2 cups milk
2 onions, sliced
1 1/2 lbs calf liver, sliced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (8 ounce) can mushrooms, with liquid
2 cups sour cream
1 1/2 teaspoons worcestershire sauce

1. In a casserole dish place liver and cover with milk use more if necessary. Refrigerate 1 hour minimum. Do not skip this step!
2. In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes.
3. Remove liver from milk. Discard milk. Sprinkle liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for 5 minutes.
4. Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes.
5. Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve. Don't forget the creamed potatoes!

And other someone told me this:

1.I like it with bacon and onions best, followed closely by tomato sauce. I would start the bacon first, you'll need to render out the fat to cook with, add onions then the liver. Do not overcook because it will be like eating a shoe. With the tomato sauce, Begin with butter and olive oil, a couple tbsp of each. Season with salt and pepper and dredge lightly in flour, shake off excess. Begin sauteeing the liver, when it's lightly browned on one side, flip it over and add thinly sliced onion and a 14 1/2 oz. can of tomato sauce. Adjust your seasoning according to your tastes. Serve with spaghetti on the side and sliced italian bread.

2.Dip the liver in flour and brown in a very hot pan, then cut some bacon into small strips and do that in the same pan. When that is done, lightly fry some onions, garlic and mushrooms. Chuck everything in a casserole dish with a couple of oxo cubes some salt and pepper, a teaspoon of Worcester sauce , deglaze your pan with somee either red wine, or just hot water and put all those lovely flavours into your casserole dish, and cook on a moderate heat for a couple of hours. Make som Herby dumplings and put them in for half an hour and serve with Yorkshire pudding, mashed potatoes and whatever veggies you like! If the gravy needs thickening mix some either arrowroot powder with cold water and stir in, or cornflour and cook for a few minutes on the top of your hob. Enjoy! Gawd I'm starving now and I love liver!



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