Liverandoniontart Recipes

LIVER AND ONION TART

Liver and Onion Tart image

I've always loved liver and onions so I often find ways to make it in different formats. This could also be called a liver and onion quiche.

Provided by Offal Chef

Categories Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 shortcrust pastry, enough to cover your dish
1 lb pig liver or 1 lb calf liver
2 large onions, halved and cut length ways
flour, for dusting
3 eggs
1 cup milk or 1 cup cream
salt
pepper
oil, of choice to flash fry liver

Steps:

First get the oven on at 350°.
Decide what flan/tart dish you want to use and roll out your pastry accordingly, cover the dish and work into the corners cut off the excess and blind bake for about 12-15 minutes - just until the pastry is no longer raw.
In the meantime flash fry the liver after you've cut the liver into small pieces (I also like to soak the liver in some milk before and then drain and sift in some flour seasoned with some fresh black pepper and salt) - the liver should be just lightly seared.
Once the liver has been seared set aside and cover - by the way I like to use half butter and half olive oil but the oil is whatever you prefer to use.
Toss the onion in a bowl with a little oil and salt and pepper to break up the onion and coat it - this makes the onion frying process quicker.
Fry the onion until just brown - not burnt - then set aside on some kitchen paper.
In a bowl whisk the eggs and add the milk enough to make a quiche/custard mixture season with salt and pepper.
Pastry should be done - take it out of the oven and turn the oven up to 375°.
Some like to let the pastry cool but I find it makes little difference.
Add the liver to evenly distribute around the flan.
Do the same with the onion.
Add the egg and milk mixture but don't overfill.
Bake in the oven for 25 - 35 minutes depending on your oven - the mixture should not move when you jiggle the flan.
When done - take out and either serve straight away or cool and serve cold - I enjoy both.
If you need to serve it with a sauce or something I think a Cumberland sauce would work well.
Goes well with some nice red wine.

Nutrition Facts : Calories 502.8, Fat 25, SaturatedFat 7.7, Cholesterol 491, Sodium 419.1, Carbohydrate 33.4, Fiber 2.9, Sugar 3.4, Protein 34.7

LIVER AND ONIONS

Liver and Onions image

This old-fashioned liver and onions recipe is made just like my mom used to, with the garlic and black pepper both being freshly ground in a molcajete. This dish is a favorite in our home!

Provided by Mely Martínez

Categories Main Course

Number Of Ingredients 6

Ingredients

1¼ lb. liver steaks (I like the steaks that are about 3/8ths of an inch thick)
2 garlic cloves
6 black peppercorn kernels
1 large onion (sliced)
3 tbsp. canola or vegetable oil
Salt to taste

Steps:

Grind the garlic cloves and black peppercorn kernels in your mortar. Add 1 tablespoon of water after you grind them to form a paste. Spread this paste onto the liver steaks, and season with salt. Set aside.
Heat the oil in a large skillet to medium heat, then add the onions and sauté very quickly for about 1-2 minutes. Set aside in a bowl.
Reduce the heat and add the liver steaks to the skillet. Cook for 4-5 minutes (depending on the thickness of the liver steaks) until the bottom sides turn a little brown around the edges, then flip to cook on the other side for 3 more minutes.
Return the onions to the skillet and stir. Keep cooking until the onions are slightly browned. Serve promptly and enjoy! I love to add some serrano peppers to the skillets while cooking the onions too. But that is a personal preference.

Nutrition Facts : Calories 600 kcal, Carbohydrate 17 g, Protein 59 g, Fat 33 g, SaturatedFat 22 g, Cholesterol 780 mg, Sodium 198 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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