Wok Style Liver Recipes

Steps:

• Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown - don't cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.
• Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.
• Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.

Steps:

• In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
• Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
• Heat remaining butter in a medium skillet over medium heat
• Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Steps:

• Adobe the liver with two tablespoons of soy sauce.
• Fry in butter onions, red bell peppers and mushrooms for 7 minutes. Remove from skillet. Added to the same skillet over 2 tablespoons of butter and sauté the liver. Again incorporates vegetables and add coriander.
• To finish cooking, add the Demiglace meat sauce and boil it to low heat until the sauce thickens.
• Serve the liver on a cradle of rice and decorated with sesame.

Steps:

• Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.

Steps:

• Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
• Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
• Remove liver from marinade, shaking off the peppercorns.
• Strain marinade and dispose of solids.
• Combine strained marinade with cornstarch and stock and then set aside.
• Heat oil and saute onions and mushrooms until limp.
• Add onions and mushrooms to marinade.
• Saute liver until lightly coloured.
• Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
• Serve.