Liver with herbs and sherry vinegar: Difference between revisions
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|title=Liver with herbs and sherry vinegar Spanish | |title=Liver with herbs and sherry vinegar a Spanish recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#sherryvinegar #parsley #fry #liverwithherbsandsherryvinegar #sage #butter #boil #panfried #redwinevinegar #simmer #onions | ||
|description=Another great use for my condiment of the moment, sherry vinegar | |hashtagrev=032020 | ||
|description=Another great use for my condiment of the moment, sherry vinegar | |||
}} | }} | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1141 | |||
|PortionCalories = 285 | |||
|DatePublished=20th January 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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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|alt=Electus]] | ||
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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. | 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. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 50 g (2 oz) [[butter]] | | 50 g (2 oz) [[butter]] | ||
| Line 29: | Line 33: | ||
| [[Sea salt]] and [[freshly ground black pepper]] | | [[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! | | 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=== | ===Method=== | ||
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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]] | | Deglaze the pan with the [[sherry vinegar]] by bringing it to the [[boil]] whilst 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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Serve hot | Serve hot | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] | ||
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[[Category:Offal recipes]] | [[Category:Offal recipes]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
<!-- footer hashtags --><code 'hashtagrev:032020'>#sherryvinegar #parsley #fry #liverwithherbsandsherryvinegar #sage #butter #boil #panfried #redwinevinegar #simmer #onions </code><!-- /footer_hashtags --> | |||
Revision as of 12:02, 30 December 2014
| Liver with herbs and sherry vinegar | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 285 |
| Ready in: | 20 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
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
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 whilst 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
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#sherryvinegar #parsley #fry #liverwithherbsandsherryvinegar #sage #butter #boil #panfried #redwinevinegar #simmer #onions