Curried Calfs Liver Kaleja Kari Recipes

SAUTEED CALF'S LIVER

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.

LENTILS AND RICE (KEDGEREE)

Steps:

• Tie the peppercorns, cardamom seeds, bay leaf, and ginger in a piece of clean, washed cheesecloth. Put it into the bottom of a large covered casserole. Pour in the lentils and 3 cups of water.
• Cook, covered, in the microwave for 30 minutes, stirring occasionally. Add the onion, rice, and oil.
• Cook, covered, 20 minutes more in the microwave or until the rice is tender and the water is absorbed, stirring occasionally.
• If more water is needed before the end of the cooking period, add whatever amount is needed to get the rice tender. Remove and discard the spice bag.

CHICKEN CURRY WITH TOMATOES (MURGHA KARI)

Steps:

• Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt.
• Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes.
• Add hot water, cover pot, and cook over low heat for 5 minutes.
• Makes 4 servings.

ANDALUSIAN FRIED HAKE

Steps:

• Cut the fish into strips about 3/4 inch wide and 3 inches in length.
• Heat the oil in a deep pan until smoking hot. Toss the fish in seasoned flour, put into a frying basket and fry until they are golden brown.
• Drain well and pile on a hot dish in a pyramid, and serve with sauce.
• For Sauce:.
• Heat 1 Tblsp. olive oil and fry the chopped onion and garlic.
• Slice the pepper and tomatoes and put into the pan with the bay leaf, seasoning and a few herbs (including tarragon if available).
• Add 1/2 pint water and the white wine and simmer gently for 20 minutes.
• Meanwhile beat together the fat and flour.
• Sieve the contents of the pan, then return them to the pan with the creamed flour and continue stirring until the sauce thickens; boil for 3 minutes before serving.

NAAN BREAD CROUTONS

Steps:

• With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
• On the baking sheet, toss the pieces of bread with the butter. Lightly season with salt. Bake for about 12 minutes or until golden brown. Toss a few times during cooking. Serve the croutons warm or cold.
• Tips: In Indian cuisine, they often use clarified butter, or ghee. We now find clarified butter more easily in grocery stores.

GEBRATENE KALBSLEBER AUF BERLINER ART (CALF'S LIVER WITH APPLES

Steps:

• Preheat the oven to 250*. In a heavy 10-to12-inch skillet, melt 2 Tblsp. of the butter over moderate heat. When the foam subsides, add the onion rings, a little salt and a few grindings of pepper. Stirring occasionally, cook the onion rings for about 10 minutes, or until they are light brown.
• With a slotted spoon, transfer them to a heatproof plate, cover them loosely with foil and place in the preheated oven. Add 2 Tblsp. of butter to the skillet and drop in half of the apple rings. Cook them until they are golden on both sides, add them to the plate with the onions rings and cook the remaining apple slices similarly in another 2 Tblsp. of butter.
• Keep the apples and onions warm in the oven while you cook the liver. Season the liver slices with salt and a few grindings of pepper. Dip the slices in flour, then vigorously shake off any excess. Add the remaining 2 Tblsp. of butter to the skillet and melt the butter over moderate heat.
• When the foam subsides add the liver and cook it for 2 minutes on each side, or until the slices are light brown, turning them with kitchen tongs. Do not overcook. Remove the liver to a heated platter and scatter the apple and onion rings over it and serve at once.