Sautéed Liver
Calves’ liver is the ideal choice but as this is more expensive than lambs’ liver you may choose to fry that instead. Cut lambs’ liver even thinner than recommended for calves’ liver. Do not forget chicken livers, as they are equally good when fried. As liver is so important in this initial attack on arthritis do spoil yourself and choose the meat that pleases you most. I have not specified the weight of liver; you can judge this for yourself. Buy two fairly large slices.
Liver is very lean, so you should be fairly generous with the amount of fat used.
| Ingredients | SERVES 1 |
|---|---|
| METRIC (IMPERIAL) | AMERICAN |
| 2 slices of calves’ liver, about 1cm (1/3 inch) thick | 2 |
| sea salt and freshly ground black pepper to taste | |
| 25g (1oz) butter | 2 tablespoons |
| 2 teaspoons sunflower oil | 2 teaspoons |
Method
- Wash the liver in cold water, dry thoroughly on paper towels and season lightly.
- Heat the butter and oil in a large frying pan (skillet). Fry the liver for about 1 minute, then turn over and fry for the same time on the second side. Remove immediately and serve at once.
Variations
Lambs’ liver and chicken livers may need another ½–1 minute’s cooking on either side to suit the tastes of some people.
Liver with Mixed Herbs: add 2 (2½) tablespoons of mixed coarsely chopped herbs to the butter and oil before frying the liver. A good selection would be sage, chervil or parsley, chives and tarragon. If you want to use one herb only sage leaves are a very good choice.
Gravy to serve with liver: the ideal time to make this is when the liver is cooked on one side only. Have ready a teaspoon of cornflour (cornstarch) mixed with 175ml (6fl oz/¾ cup) of chicken or vegetable stock (bouillon). Pour over the liver in the frying pan, turn the meat over and stir briskly as the gravy thickens and the liver finishes cooking. You could also add 1 or 2 teaspoons of prepared English or Dijon mustard to the pan. Instead of all stock you could use half stock and half single (light) cream.
Liver with Avocado: halve, stone and peel a small avocado, then cut the flesh into neat slices. Sprinkle these with a little cider vinegar or rice vinegar (or lemon juice if you are happy with citrus fruit). Fry briefly in the butter and oil, then move to one side of the pan and fry the liver.
Liver with Kiwi Fruit: wash and dry the liver as in step 1, place on a plate and cover with thin slices of peeled kiwi fruit. Leave for an hour, then fry the fruit and liver together. The acidity of kiwi fruit flavours and tenderizes liver. It is particularly good with chicken livers or lambs’ liver.
Liver and Onions: if preparing this dish for several people it is almost easier to work with two frying pans. If using one frying pan for one person this is the method to use. Heat a good tablespoon of oil in a pan and fry 1 medium to large thinly sliced onion – the slices should be pulled apart to form rings. Cook these fairly slowly, adding a little seasoning as you do so. To give a slightly caramelized taste to the onion stir in a teaspoon of honey or sugar. When the onions are tender put on to a well-heated dish and keep hot in the oven, or move to one side of the frying pan while frying the liver.