Liver is prepared in many ways all aver France — this is a quick and easy, slightly contemporary treatment. Cook the liver until it is browned on the outside but still rosy pink in the center.
PREP TIME: 15 min
COOK TIME: 15 min
READY TIME: 30 min
CALORIES: 290 (per serving)
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- 4 slices calves’ liver (about 175 g/6 oz each and 1.2 cm/1/2 in thick)
- Plain flour, for dusting
- 30 g/1 oz/2 tbsp butter
- 30 ml/2 tbsp vegetable oil
- 30 ml/2 tbsp sherry vinegar or red wine vinegar
- 30-45 ml/2—3 tbsp chicken stock
- 15 ml/1 tbsp clear honey
- Salt and freshly ground black pepper
- Watercress sprigs, to garnish
1 Wipe the liver slices with damp kitchen paper, then season both sides with a little salt and pepper and dust the slices lightly with flour, shaking off any excess.
2 In a large heavy frying pan, melt half of the butter with the oil over a high heat and swirl to blend.
3 Add the liver slices to the pan and cook for 1-2 minutes until browned on one side, then turn and cook for a further 1 minute. Transfer to warmed plates and keep warm.
4 Stir the vinegar, stock and honey into the pan and boil for about 1 minute, stirring constantly, then add the remaining butter, stirring until melted and smooth. Spoon over the liver slices and garnish with watercress sprigs.
Calories: 290 Kcal
Fat: 1.5 g
Cholesterol: 112.2 mg
Sodium: 22.4 mg
Potassium: 99.7 mg
Carbs: 1.5 g
Protein: 8.2 g
Don’t over cook the liver. Believe it or not, the liver needs to be slightly pink in the middle.