Best 4 Calves Liver With Lemon Thyme Recipes
Calves liver with lemon thyme is a classic French dish that is both delicious and easy to make. The liver is cooked quickly in butter, then deglazed with lemon juice and white wine. Finally, fresh thyme is added for a touch of herbaceousness. The result is a tender and flavorful dish that is perfect for a special occasion dinner.
Here are our top 4 tried and tested recipes!
CRISP LEMON CALF LIVER
I know, I know, some of you can't tolerate liver but for those of us that love it try this recipe! The liver comes out crisp and has a wonderful flavor with just a hint of lemon. Even kids have been known to like it. Substitute Chicken livers if you wish.
Provided by Bergy
Categories Chicken
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon until crisp.
- Drain on paper towel.
- You may remove some of the bacon fat but leave a generous amount, do not clean skillet.
- Crumble bacon.
- Combine flour, dill, salt& pepper in a paper bag.
- Add liver and coat well, shake off any excess flour.
- Fry liver in the "bacon" skillet over high heat until crisp on outside but still moist inside (about 4-6 minutes).
- Remove liver but keep warm.
- Discard fat from skillet but do not scrape the pan.
- Over medium heat melt butter scraping in all the brown bits.
- Stir in lemon juice, parsley and crumbled bacon.
- Put liver back in the pan to ensure it is hot.
- Sprinkle with grated lemon and enjoy.
CALVES LIVER WITH LEMON THYME
Sliced calves' liver sauteed in olive oil with fresh lemon thyme The lemon thyme sweetens the liver, while the slight bitterness of the liver contrasts wonderfully with the lemon thyme.
Provided by Marta Olynyk
Categories Everyday Cooking
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Rinse liver and pat dry. Heat oil in a large non-stick skillet over medium heat. Place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. Cook on medium heat for about 4 to 5 minutes on each side. Calves' liver may be eaten slightly pink, but be careful not to overcook it. Season with salt and pepper after cooking.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 3.6 g, Cholesterol 378.8 mg, Fat 12.3 g, Fiber 0.2 g, Protein 22.7 g, SaturatedFat 2.7 g, Sodium 87.6 mg
CALVES LIVER AND ONIONS
I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!
Provided by MizzNezz
Categories Beef Organ Meats
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut liver in small serving size pieces.
- Salt and pepper pieces.
- In a 12 inch skillet heat vegetable oil.
- Make sure it is good and hot (I use medium high).
- Lightly roll pieces in flour.
- Saute in hot oil till brown on one side, turn and brown the other side.
- About 4 minutes per side.
- Remove from skillet and keep warm.
- Add onions to skillet and fry about 5 minutes till crisp tender.
- Put onions over liver and serve.
SAGE & THYME CALVES' LIVER WITH WILD MUSHROOMS & PANCETTA
Think you don't like liver? This tasty, pan-fried version with herbs, mushrooms and bacon on toast may convert you
Provided by James Martin
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side - so they're just still pink in the middle - using half the butter towards the end to baste the meat. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
- Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
- Heat the remaining butter in your smallest saucepan until just foaming. Add the remaining whole sage leaves and fry for a few mins until crisp. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage. Serve immediately.
Nutrition Facts : Calories 510 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
Tips:
- Choose fresh liver: Look for liver that is bright red or pink in color and has a mild, sweet smell. Avoid liver that is brown or has a strong odor.
- Soak the liver in milk: This will help to remove any bitterness from the liver and make it more tender.
- Season the liver well: Liver is a mild-flavored meat, so it is important to season it well. Use a variety of spices and herbs, such as garlic, onion, thyme, and rosemary.
- Cook the liver quickly: Overcooking will make the liver tough and dry. Cook the liver over medium-high heat for a few minutes per side, or until it is cooked through.
- Serve the liver immediately: Liver is best served immediately after it is cooked. It can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Calves' liver with lemon thyme is a delicious and nutritious dish that is easy to make. By following the tips in this article, you can cook a liver that is tender, flavorful, and juicy. So next time you are looking for a new and exciting dish to try, give calves' liver with lemon thyme a try. You may be surprised at how much you enjoy it!
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