#offal recipe

[askwhatsforlunch]

Breaded Calf's Liver

This Breaded Calf's Liver, beautifully fried in oil and butter, takes your humble offal to deliciously indulgent heights, whilst remaining a rather simple recipe. It is restorative and nourishing, especially when coming in from the rain, and is excellent for you iron levels. It is also very tasty! Happy Wednesday!

Ingredients (serves 1):

1 fresh (180-gram/6-ounce) calf's liver

a heaped tablespoon plain flour

a good pinch of salt

1/2 teaspoon freshly ground black pepper, to taste

2 large egg yolks

2 heaped tablespoons Breadcrumbs

1 1/2 tablespoon unsalted butter

1 tablespoon olive oil

Pat calf’s liver dry; set aside.

In a shallow plate, combine flour, salt and black pepper. Give a good stir. In another plate, whisk both egg yolks until well-blended. Pour Breadcrumbs in a third plate.

Melt butter with olive oil in a large skillet over medium-high heat.

Meanwhile, dredge calf's liver well in the flour mixture, shaking off excess flour. Then, dip in the egg yolks, coating well. Finally , roll generously into Breadcrumbs.

Once the butter is just foaming, add calf's liver to the skillet. Cook, about 4 minutes on each side, until well-browned.

Serve Breaded Calf’s Liver hot with Garden Herb Mayonnaise and dressed lettuce.

[askwhatsforlunch]

Whisky Cream Calf's Liver

Hearty and tasty, and a bit indulgent too, this Whisky Cream Calf's Liver makes an excellent lunch after a morning rugby practise, both feeding you well and filling your iron needs! Happy Wednesday!

Ingredients (serves 1):

1 tablespoon unsalted butter

½ tablespoon olive oil

a large onion

2 fluffy sprigs fresh oregano

1 (200-gram/7-ounce) calf’s liver

a heaped tablespoon plain flour

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper, to taste

1/4 cup good quality Single Malt Scotch Whisky

1/3 cup crème fraîche or sour cream

1 teaspoon demerara sugar

a couple of tablespoons water

In a large, deep frying pan, melt butter with olive oil over medium heat.

Finely chop the onion, and add to the pan. Cook, 2 minutes, until softened. 

Finely chop oregano, stalks and leaves, and add to the pan as well. Cook, another minute.

Increase heat to medium-high. Pat calf’s liver dry, and  sprinkle with flour on both sides. Shake off excess flour, and add to the pan. Cook, about 2 minutes on each side until just browned. Season both sides well with fleur de sel and black pepper.

Once well-browned on each side, transfer calf’s liver to a plate. Keep warm.

Add Whisky to the frying pan. Immediately and carefully ignite with a match, to flambé. Allow flames to die down, and stir in crème fraîche,until you have a nice, pale brown sauce. Add demerara sugar, cooking until dissolved. Stir in a little water to loosen the sauce, and return calf’s liver to the pan, a couple of minutes.

Serve Whisky Cream Calf's Liver hot with fluffy white rice, sprinkled with chopped oregano.