Delia Smith Lambs Liver Recipes

PEPPERED LIVER

Peppered Liver image

This is more or less the same as steak au poivre but quite a bit cheaper and - if you like liver - every bit as good.

Yield Serves 2

Number Of Ingredients 7

Ingredients

2 level teaspoons whole black peppercorns
12 oz (350 g) lambs' liver - ask the butcher to cut it into the thinnest slices possible
1 level tablespoon flour
1 level teaspoon salt
1 tablespoon olive oil
1 teaspoon butter
5 fl oz (150 ml) red or white wine

Steps:

You'll need to crush the peppercorns first, and this can present one or two problems. If you've got a pestle and mortar you're home and dry; if you haven't, then the best way to crush them is by exerting a lot of pressure on the back of a tablespoon with the peppercorns underneath it. This last method can often result in one or two peppercorns escaping and rolling off on to the floor, if you're not careful. So be warned. When you've got the peppercorns coarsely crushed, add them to the flour with the salt. Then dip the pieces of liver in it, pressing the pepper in a bit on both sides. Now in a large heavy-based frying pan, heat the oil and butter to the foamy stage, then put the liver slices in and cook them gently for a minute or two. As soon as the blood starts to run, turn them over, and gently cook them on the other side for slightly less time. Whatever you do, don't overcook the liver or it will be dry and tough. Transfer the slices of liver on to a warm serving dish, add the wine to the pan, turn the heat up to let it bubble and reduce, then pour it over the liver and serve immediately.

LIVER STROGANOFF

Liver Stroganoff image

This liver dish can be adapted to lots of other meats like beef fillet. The Good Housekeeping Cookery Team tests every recipe three times before publishing, so you know it will work for you.

Categories liver stroganoff chestnut mushrooms

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tsp. vegetable or sunflower oil
2 shallots, finely chopped
250 g (9oz) chestnut mushrooms, sliced
350 g (12oz) calves' liver, cut into strips
25 ml (1fl oz) brandy, optional
1 tbsp. wholegrain mustard
150 g (5oz) half-fat crème fraîche
150 g (5oz) 2% fat Greek yogurt
Large handful baby spinach leaves

Steps:

Heat the vegetable or sunflower oil in a large frying pan and gently fry the shallots for 5min. Turn up the heat to high and add the chestnut mushrooms. Fry for 5min, or until the mushrooms have released their moisture, are tender and the pan is almost dry again.
2 Add the liver and fry, stirring occasionally, for 5min. Carefully add the brandy, if using, then stir in the mustard, crème fraîche and yogurt. Heat through (do not boil), then stir in the spinach and check the seasoning. Serve with mashed potatoes or rice.

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