LIVER WITH CHERRY SAUCE RECIPE | EAT SMARTER USA
The Liver with Cherry Sauce recipe out of our category Stone Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Rinse the liver and pat dry. Free from any skin and tendons and cut into 1 cm thick slices (approximately 1/2 inch).
- Rinse, drain and remove the pits from the cherries. Heat the butter in a frying pan, turn the liver in the flour and cook for 2-3 minutes on both sides so that it remains slightly pink inside. Season with salt and pepper, cover and keep warm.
- Deglaze the roasting juices with the broth and the port. Boil while stirring, remove from the heat and add cold butter pieces. Mix with a whisk, add the cherries and heat through.
- Chop the mint leaves into strips and add to the sauce before serving. Suggestion: Serve with tagliatelle.
Nutrition Facts : Calories 599.2 kcal, FatContent 20.38 g, SaturatedFatContent 9.9 g, ProteinContent 37.5 g, CarbohydrateContent 54.99 g, SugarContent 0 g, CholesterolContent 532.96 mg
CHICKEN LIVER PARFAIT AND PICKLED CHERRIES RECIPE | GOOD FOOD
Choosing cherries with the stalks intact indicates quality and they look great when served.
Provided by Jeremy and Jane Strode
Total Time 30 minutes
Yield
Number Of Ingredients 20
Steps:
To pickle cherries, place sugar, vinegar, peppercorns, cloves and bay leaves in a saucepan, bring to the boil, then simmer for five minutes. Allow liquid to cool. Pack sterilised preserving jars with cherries and cover with pickling liquid. Seal jars and refrigerate for a month before using.
For the parfait, marinate the livers in brandy and port overnight. Pre-heat oven to 140C. Melt the butter and pork fat in a saucepan then allow to cool until warm but not hot. Warm cream to same temperature. Blend livers in a blender, add pork fat mixture with blender going. Add cream and season with salt and pepper with blender going. Pass through a fine strainer and pour into a 1-litre capacity terrine mould or six 200-millilitre ramekins and place in a baking tray. Fill tray with hot water from the tap so the water comes halfway up the mould and cover tray with foil. Bake in the oven for 20 minutes for large parfait, eight minutes for individual, or until just set. Parfaits should still be wobbly in the centre. Refrigerate.
To make the jelly, reduce brandy by half in a saucepan. Add stock and reduce to 250 millilitres. Allow to cool, then chill. Lightly whisk egg whites and stir through chilled stock. Bring to the boil in a saucepan, stirring occasionally. Once stock has just boiled, do not stir again. Reduce heat to a very slow simmer for 10 minutes. Strain clear jelly carefully through a fine strainer. Dissolve gelatine in warm water and stir through jelly while still hot. Cool and pour a thin layer on top of parfait. Set in fridge. Serve with crusty bread or toast.
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