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Good morning | 18th March 2010
Calf's Liver and Onions
| 50g Butter |
| 1 medium Onion (peeled and chopped) |
| 2 slices of Calf's Liver |
| Juice of 1 Lemon |
| Fine Sea Salt and freshly milled Black Pepper |
Heat half the butter in a heavy, non-stick frying pan over a medium heat. Add the onion and cook for few minutes, until soft and transparent. Remove to a plate with a slotted spoon.
Add the rest of the butter to the pan and when melted sear the liver for 1-2 minutes, turn and cook for another 1-2 minutes on the other side.
Return the onion to the pan, squeeze in the lemon juice and heat through. Add the chopped sage and season to taste with salt and pepper.
Serve with green leaf salad and crusty bread.
Purchase your ingredients below...
Save £2.00
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
"The finest and most well hung beef I have ever tasted"
Beachcomber, Daily Express
