Calves' Liver with Sherry

    Calves' Liver with Sherry


    7 people made this

    About this recipe: Calves' liver may be an acquired taste, but do not reject it with too much haste; new cooking adventures rarely go to waste. This tasty dish hails from Spain.

    Serves: 4 

    • 2 onions, chopped
    • 1 tablespoon olive oil
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • salt and pepper to taste
    • 250ml sherry
    • 450g calves' livers
    • 1 tablespoon chopped fresh parsley
    • 4 thick slices crusty bread, cut into 2.5cm cubes
    • 2 tablespoons olive oil

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large frying pan, heat oil over medium high heat. Add onion and saute until translucent. Add thyme, basil, parsley and season with salt and pepper to taste. Add sherry, reduce heat to medium low and let all simmer.
    2. Meanwhile, cut liver into small pieces, about the size of large sugar cubes, and add liver pieces to frying pan mixture. Cook all together, shaking pan well, for 6 to 7 minutes. Add more sherry if mixture gets dry. Garnish with fresh chopped parsley and fried croutons and serve.
    3. To make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a heavy frying pan over medium heat until golden brown.

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