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.

  • 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
  • Energy 1295kj 310kcal 16%
  • Fat 18g 26%
  • Saturates 8g 42%
  • Sugars 7g 8%
  • Salt 0.4g 7%

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


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