Liver Mash Recipes

LIVER & MASH

Steps:

• Heat oven to 200C/180C/gas 6. Prick the potatoes all over with a fork, rub with oil and bake directly on the oven shelf for 1 hr 20 mins. Once cooked, leave for 10-15 mins or until cool enough to handle, then slice in half, scoop out the potato flesh and push it through a potato ricer or colander. Cover until needed. (I like to keep the potato skins for another day and stuff them with leftover mash, softened leeks and cheese, and bake until golden and bubbling.)
• Mix the herb butter ingredients together, spread out into a rough log shape on a piece of baking parchment, roll up and twist the ends tightly so it resembles a cracker. Put in the freezer for 10-15 mins to firm up.
• Heat the milk and butter for the mash in a saucepan until the butter has melted and the mixture starts to simmer. Pour this over the potato flesh, mash it and sprinkle over the nutmeg and some seasoning. Keep warm or reheat when serving.
• Heat a large, non-stick pan over a medium-high heat. Season the flour with pepper, then use it to very lightly dust the liver. Pour the oil into the hot pan, season the liver well with sea salt, then fry for no more than 2 mins each side. Transfer to a plate and cover with foil.
• Turn down the heat, but while the oil's still hot, add the pickled onions. As the onions start to caramelise, put them on the plate with the liver. Add the garlic to the pan, which by now should be sufficiently cooled enough not to burn it. Add a little oil to the pan if it looks dry. Once the garlic is starting to soften but not coloured at all, add 4-5 thin slices of the parsley butter and some of the resting juices from the liver plate. Turn off the heat and allow the butter to melt but not colour.
• Heap your mash onto two plates, top with the liver, sliced if you like, and the onions. Then generously drizzle over the herb butter. Serve with a crisp, mustardy salad.

15 STUNNING BEEF LIVER RECIPES

Steps:

• Pick a recipe from the list above
• Click the recipe name and visit the website
• Collect the ingredients and cook the food
• Enjoy - don't forget to leave a review

ABSOLUTE BEST LIVER AND 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!

SMOTHERED BEEF LIVER

Steps:

• Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
• In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
• Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.