I love liver! Hey, growing up in central Europe, we prized all the organ meats except the heart (too tough). Brains, mm good! ;-) Sweetbreads, heaven!
Here is another liver recipe that takes minutes and does not require electric gadgets. I serve it on arborio rice with pickles.
chicken livers (more tender than beef), separated or cut into similar chunks
butter (don't do oils any more)
raspberry vinegar
red currant jelly
salt, pepper, caraway or other herbs
Saute the onions in butter till lightly golden. Throw in the livers and brown on both sides. Add salt and pepper or any other herbs (I like ground caraway). When done (takes only a few minutes), place on top of rice on a plate. Add raspberry vinegar and jelly to the frying pan and scrape the liver juices, quickly thicken and pour over the livers. Yum!
I love liver! Hey, growing up in central Europe, we prized all the organ meats except the heart (too tough). Brains, mm good! ;-) Sweetbreads, heaven!
Here is another liver recipe that takes minutes and does not require electric gadgets. I serve it on arborio rice with pickles.
chicken livers (more tender than beef), separated or cut into similar chunks
butter (don't do oils any more)
raspberry vinegar
red currant jelly
salt, pepper, caraway or other herbs
Saute the onions in butter till lightly golden. Throw in the livers and brown on both sides. Add salt and pepper or any other herbs (I like ground caraway). When done (takes only a few minutes), place on top of rice on a plate. Add raspberry vinegar and jelly to the frying pan and scrape the liver juices, quickly thicken and pour over the livers. Yum!