How To: Cooking Liver
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How To: Cooking Liver
Learn how to cook lambs liver with Chef Paul Mulvenna-Pegrum. This liver dish is full of flavour, rich in iron and very easy to make. Serve with mashed potatoes for the ultimate comfort food!
- Prep:
- 2m
- Cook:
- 5m
- Total:
- 7m
- Serves:
- 2
Ingredients
- 2 liver fillets
- 1 onion, sliced
- 100 ml veal jus
- 2 red wine
- sugar
- oil
- butter
- flour
Method
Heat some butter and oil in a pan.
Dip your pieces of liver in the flour, making sure they are evenly coated, then put them in the hot pan. Turn the liver over to brown on both sides.
Add the sliced onion and keep frying until they have softened.
Add the jus, the wine, a pinch of sugar, salt and pepper. Reduce until the sauce has thickened slightly.