Calves' and lambs' liver recipe

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 310 calories / serving
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Calves and Lambs liver

Heat the olive oil and butter in a sauté pan over a medium heat. Add the onions and cook until soft for about 4-5 minutes, add the sugar and continue to cook until lightly caramelised.

Cut the liver into lengths 3cm x 3cm long, dip the liver into seasoned flour and shake off any excess.

Cook the liver in the pan and sauté for 4- 5 minutes or until golden brown. Stir in the Madeira.

Put the caramelised onions on a serving plate topped with the liver and garnish with parsley. Delicious served on a bed of mashed potato.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1tbsp olive oil
  • 50g butter
  • 2 medium red onions, peeled and sliced
  • 1tsp caster sugar
  • 200g calves liver, trimmed
  • 200g lambs liver, trimmed
  • 2tsp seasoned flour
  • 75ml Madeira
  • To garnish

  • sprigs flat leaf parsley
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  • Energy 1293kj 310kcal 16%
  • Fat 18g 26%
  • Saturates 8.3g 42%
  • Sugars 6.9g 8%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 10.4g Protein 20.6g Fibre 1.6g

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