For liver lovers, this onion-smothered calf's liver is rich in iron. Refrigerating liver in milk for up to 8 hours helps to give it a milder taste. Our savoury-sweet onions are perfect with this dish.
Now is the time to cook liver, especially if you have lived your life in horror at the very prospect. Liver perfectly cooked is perfectly delicious. Fried until golden on the outside but still rosy and tender inside, liver is truly luscious and should become a favourite weeknight or special-occasion meat. Liver, like all variety meats, is very perishable; use on the day of purchase or by the next day at the latest.
Balsamic vinegar adds a chic twist to quick and easy liver and onions. Choose calves' liver that is about 1/2 inch (1 cm) thick so the flour has time to become crisp and golden.
Chicken liver is milder in flavour than beef liver. Serve this saucy dish over egg noodles or rice.
This chic version of chopped liver can be served with all of your favourite garnishes, such as pickled vegetables and gherkins. Offer this pâté with the Apple Walnut Chutney and Roasted Eggplant Dip recipes.
Soaking the liver in milk makes for milder flavour of this iron and folate-rich meat, which is delicious coated with bread crumbs and smothered in sweet onions.
This dish combines the nutty flavor of wild rice with the pate-like flavours of chicken livers. To reduce the cost,you can substitute brown rice for 1/2 the quantity of the wild. Best served with baby carrots and broccoli crowns for colour and crunch.
A glistening sauce dresses up this familiar hors d'oeuvre. To keep it looking fresh at the party or to supply more than one occasion, it's divided between two bowls.
Clarified butter not only seals the mousse in little pots (helping to extend shelf-life), but also adds another layer of luxuriousness to this creamy spread. Allow at least 24 hours for the flavours to develop.
