Liver and onions

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Liver and onions
Best recipe review Symmetrical food 4/5 Love liver, and patterns, then this is for you The Judge

Liver and onions with salad
Servings:	Serves 4
Calories per serving:	613
Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 600g (1 lb 5 oz) lambs liver, de-veined and sliced
• Plain flour for dusting
• 40g/1.5 oz butter
• 2 tablespoons olive oil
• 4 shallots, sliced, small onions would be ok
• 175 ml/6 fl oz dry white wine or sherry
• Salt & freshly ground black pepper
• Finely chopped chives to garnish

Method

1. Season a little flour with black pepper and coat the liver
2. Heat 25g of butter and 2 tablespoons of olive oil in a frying pan
3. Add the liver and cook for 2 minutes a side
4. Season with a little salt
5. Reserve the liver to a plate and keep warm
6. Add the shallots to the pan and cook over a gentle heat for about 10 minutes
7. Deglaze the pan with the wine and continue cooking until the liquid has reduced by half
8. Add the remaining 15g of butter, stir and remove from heat
9. Pour the sauce over the liver, garnish with the chopped chives and serve

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