Liver with herbs and sherry vinegar: Difference between revisions
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|title=Liver with herbs and sherry vinegar Spanish recipes | |||
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|description=Another great use for my condiment of the moment, sherry vinegar. | |||
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Another great use for my condiment of the moment, [[sherry vinegar]]. The | Another great use for my condiment of the moment, [[sherry vinegar]]. The vinegar and the [[herbs]] work really well with liver, especially if its not over cooked. | ||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| [[Fry]] until [[browned]] and tender, but don't overcook it or it will be as tough as old boots. (It's quite ok to eat liver rare) | | [[Fry]] until [[browned]] and tender, but don't overcook it or it will be as tough as old boots. (It's quite ok to eat liver rare) | ||
| Reserve the [[liver and onions]] and keep warm | | Reserve the [[liver and onions]] and keep warm | ||
| | | Deglaze the pan with the [[sherry vinegar]] by bringing it to the [[boil]] whist stirring. Reduce the heat and [[simmer]] for a minute | ||
| Pour the hot [[sherry]] over the liver and sprinkle with the remaining [[parsley]] | | Pour the hot [[sherry]] over the liver and sprinkle with the remaining [[parsley]] | ||
}} | }} | ||
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[[Category:Offal recipes]] | [[Category:Offal recipes]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
Revision as of 14:47, 21 July 2014
| Liver with herbs and sherry vinegar | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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Another great use for my condiment of the moment, sherry vinegar. The vinegar and the herbs work really well with liver, especially if its not over cooked.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 50 g (2 oz) butter
- 1 onion, peeled and chopped
- 450 g (1 lb) calves liver, washed, rinsed, trimmed and sliced as thinly as you can
- 3 tablespoons chopped parsley
- 3 tablespoons chopped sage
- Sea salt and freshly ground black pepper
- 30 ml (2 tablespoons) sherry vinegar - red wine vinegar will do , but it's worth getting sherry vinegar anyway, you won't regret it!
Method
- Fry the onions in the butter until soft, about 4 minutes
- Add the liver, sage and half of the parsley and season to taste with salt and pepper
- Fry until browned and tender, but don't overcook it or it will be as tough as old boots. (It's quite ok to eat liver rare)
- Reserve the liver and onions and keep warm
- Deglaze the pan with the sherry vinegar by bringing it to the boil whist stirring. Reduce the heat and simmer for a minute
- Pour the hot sherry over the liver and sprinkle with the remaining parsley
Serving suggestions
Serve hot