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 A Weekday Menu Recipe

Calves Liver with Orange    HT MC 30mins

Serves 4    Hot Offal Vegetables Fruit Spices Herbs  Main Course   Eggless

Plain Flour for coating
Salt and Pepper
¼ teasp Dry Mustard
¼ teasp Cayenne Pepper
8 slices Calves Liver
50g/2oz Butter
1 tbsp Olive Oil
1 Onion, finely chopped
2 Garlic Cloves, crushed
450ml/15fl.oz. Fresh Beef Stock
1 tbsp Freshly chopped Parsley
1 teasp Freshly chopped Thyme
½ teasp Sugar
1 Orange, peeled and thinly sliced


1. On a plate, mix together the flour salt, pepper, mustard and cayenne then use to coat the liver slices on all sides.

2. Heat the half the butter and the oil in a frying pan, add the liver and fry for 1-2 minutes on each side. Remove with tongs to a serving dish and keep warm

3. Reheat the oil and butter in the frying pan, adding a little more oil if necessary, then add the onion and garlic sauté for 3-5 minutes until golden.

4. Gradually add the stock, stirring constantly, then add the parsley and thyme, bring to the boil and boil rapidly for 5 minutes to slightly reduce. Pour over the liver slices and keep warm.

5. Melt the remaining butter in the wiped out frying pan, sprinkle in the sugar, stir well then add the orange slices and brown quickly on both sides.

6. To serve – arrange the orange slices around the liver and serve immediately.

Serving Suggestions :


Steamed Asparagus Spears,  Parsnip and Potato Rosti


Baked Chocolate Puddings,   Custard Sauce


More Offal  Recipes   |  Types of Offal  |  More English Recipes




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Offal  Recipes   

Types of Offal 

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