Lemony liver: Difference between revisions
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<!-- seo -->{{#seo: | <!-- seo --> | ||
|title=Lemony liver, | {{#seo: | ||
|title=Lemony liver, a fruit recipe | |||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#lemonyliver #blackpepper #butter #oliveoil #parsley #preservedlemons #deglazing #preserved_lemons #unusualrecipes #lemon #liver | ||
|description=A way of cooking liver | |hashtagrev=032020 | ||
|description=A way of cooking liver using preserved lemons | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
A way of cooking [[liver]] with [[preserved lemons]]. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 2117 | |||
|PortionCalories = 529 | |||
|DatePublished=21st January 2013 | |||
|Author=Chef | |||
|ImageComment = Lemony liver and with salad | |ImageComment = Lemony liver and with salad | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
|Image = [[Image:Liver salad.jpg| | |Image = [[Image:Liver salad.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Seen that picture before</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">not sure where though?</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 600g (1 lb 5 oz) lambs liver, de-veined and sliced very thinly | | 600g (1 lb 5 oz) lambs liver, de-veined and sliced very thinly | ||
| Line 30: | Line 47: | ||
| Salt & freshly ground [[black pepper]] | | Salt & freshly ground [[black pepper]] | ||
| Finely chopped rind from half a [[Preserved_lemons|preserved salted lemon]] (optional) | | Finely chopped rind from half a [[Preserved_lemons|preserved salted lemon]] (optional) | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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| Pour the sauce over the liver and serve | | Pour the sauce over the liver and serve | ||
}} | }} | ||
{{RecipeLine}} | |||
[[Category:Recipes|Liver]] | [[Category:Recipes|Liver]] | ||
[[Category:Main courses|Liver]] | [[Category:Main courses|Liver]] | ||
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[[Category:Pan fried]] | [[Category:Pan fried]] | ||
[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/lemonyliver|#lemonyliver]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/butter|#butter]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/parsley|#parsley]] [[Special:Search/preservedlemons|#preservedlemons]] [[Special:Search/deglazing|#deglazing]] [[Special:Search/preserved_lemons|#preserved_lemons]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/lemon|#lemon]] [[Special:Search/liver|#liver]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 17:24, 6 April 2024
A way of cooking liver with preserved lemons.
| Lemony liver | |
|---|---|
 |
| Lemony liver and with salad | |
| Servings: | Serves 4 |
| Calories per serving: | 529 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 21st January 2013 |
|
Best recipe reviewSeen that picture before 4/5 not sure where though? |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 600g (1 lb 5 oz) lambs liver, de-veined and sliced very thinly
- Plain flour for dusting
- 25g (1 oz) butter
- 2 tablespoons olive oil
- juice of 1 lemon
- 1 tablespoon chopped parsley
- Salt & freshly ground black pepper
- Finely chopped rind from half a preserved salted lemon (optional)
Method
- Season a little flour with black pepper and coat the liver
- Heat 25g of butter and 2 tablespoons of olive oil in a frying pan
- Add the liver and cook for 2 minutes a side
- Season with a little salt
- Reserve the liver to a plate and keep warm
- Deglaze the pan with the lemon juice and add the chopped lemon rind, heat for a minute or so
- Add the parsley chopped parsley to the pan and remove from the heat
- Pour the sauce over the liver and serve
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#lemonyliver #blackpepper #butter #oliveoil #parsley #preservedlemons #deglazing #preserved_lemons #unusualrecipes #lemon #liver