liver

Oyster sauce brings out the sweetness of fresh liver in this Chinese take on classic liver and onions.

Stir-Fried Liver and Onions with Oyster Sauce Recipe

oyster sauce

soy sauce

Shaoxing rice wine

cornstarch

vegetable, canola, or peanut oil

liver (poultry

scallions,

ginger,

onion,

Combine oyster sauce, soy sauce, wine, and cornstarch in a small bowl and whisk with a fork to combine. Set aside.

Heat the oil in a wok over high heat until smoking.  Add the liver and stir-fry until the firm but interior is still very pink, 60 to 90 seconds.  Remove the liver with a slotted spoon and transfer to a paper towel-lined plate. Set aside.

Return wok to high heat. Add the scallions and ginger, and stir-fry until fragrant, about 30 seconds.  Add the onions reduce heat to medium, and continue to stir-fry until the onions are soft and slightly caramelized, 5 to 7 minutes.

Return liver to wok and add sauce mixture. Stir-fry rapidly to prevent the cornstarch from clumping.  Stir-fry the liver until the interior is still pink but no longer rare, about 20 seconds longer. Remove from heat and serve immediately.  

Stir-fried liver and onions, with the flavors of Sichuan province: chili peppers, fermented bean paste, and Sichuan peppercorns.

Spicy Stir-Fried Liver and Onions Recipe

oil, divided

pork

red chilis

Sichuan peppercorns

Sichuan bean paste

Heat 3 tablespoons oil in a wok over high heat until smoking.  Add the liver and stir-fry until the firm but interior is still very pink, 60 to 90 seconds.  Remove the liver with a slotted spoon and transfer to a paper towel-lined plate. Set aside.

Push the onions to one side of the wok.  Add one more tablespoon of oil to the wok.  Add the chilis and the Sichuan peppercorns stir-fry until fragrant, about 20 seconds.  Add the fermented bean paste and stir-fry for a few seconds longer.

Add the liver back to the wok. Stir-fry the liver over medium heat until the interior is still pink but no longer rare, about 20 seconds longer. Remove from heat and serve immediately.  

If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance.

The Nasty Bits: Duck Liver Recipe

duck livers

salt,

Pepper

butter

For the sauce

dark red cherries, either Bing or another variety

rhubarb,

sugar,

fig balsamic vinegar, optional

To make the sauce: Rinse the cherries and rhubarb in cold water.  Chop the stalks of rhubarb into 1/4-inch slices. Remove the pits from the cherries and chop into halves. Place the rhubarb and the cherries in a small saucepan, along with the sugar. Simmer over low heat for 20 minutes. The sauce should be like compote: fleshy and soft, with a few pieces of cherry still intact. Depending on the tartness of your cherries, you may need to add a bit more sugar. If desired, add a splash of vinegar at the end. The sauce may be made in advance and set aside.

Dry your livers on a towel; then cut them up into 1-inch segments and set aside.

Chicken or Duck Liver Mousse Recipe

For the spice mix:

bay leaf

cloves

white peppercorns

allspice berries

For the mousse:

large onion, finely diced (about 1 cup)

salt pork backfat

chicken livers,

eggs

heavy cream

salt

brandy

Preheat the oven to 250°F. Grind the spices together into a fine powder and pass it through a fine mesh strainer. Set aside.

Cover the onions and pork fat in a medium saucepan with water and bring to a boil over high heat, stirring occasionally. Drain and allow to drip dry for a few minutes.

Place the chicken livers, egg, heavy cream, salt, brandy, and spices in a blender and blend on high heat until completely smooth. With the blender running, slowly add the fat and onions.  Don't add too quickly or the mixture will break. Blend for at least a minute or two after the last addition of fat. Pass the liquid mixture through a fine mesh strainer.

Pour the liquid into a terrine mold or individual ramekins (a bread pan will do in a pinch) and place them in a roasting pan lined with a kitchen towel. Fill the pan with boiling water to just under the edge of the mold. Cover the top of the mold with a lid (or anything to block moisture from evaporating). Carefully transfer to the middle rack of the oven and back until it reaches 160°F in the center (about 1 1/2 hours or so).

Remove from the oven and let it cool completely. Chill overnight in the refrigerator.

When you’ve got a big crowd to feed, this recipe is sure to go down an absolute treat. With crispy crackling and rich, fennel-spiked liver stuffing, it makes the perfect Sunday lunch with all the trimmings, or you could serve it up with baps, slaw and an array of condiments for a build-your-own party centrepiece.

Beautiful stuffed porchetta

x pork

eating apples

carrots

red onions

plain flour

chicken stock

fresh sage (30 grams)

olive oil

unsalted butter

75 g pine nuts

fennel seeds

g raisins

250 ml Vin Santo

sourdough bread

garlic

rosemary

150 g free-range chicken or higher-welfare pork livers cleaned

lemon

oysters

g Parmesan cheese

This Venezuelan Beef Liver and Onions is super flavorful and easy to make! Be a culinary adventurer and open your senses to this nutritional powerhouse meal. Plus, it&#039;s a fabulous alternative to your usual dinner rotation and budget-friendly. 

Venezuelan Beef Liver and Onions

(480 ml) milk

garlic cloves, (minced)

Salt and black pepper

(14 gr) butter

onions, (thinly sliced)

(120 ml) white wine

Fresh parsley, (chopped)

To reduce the strong taste of the meat place liver in a bowl, or a Ziploc bag, and cover with milk, or buttermilk, and refrigerate. Let it soak up to 2 hours. Then remove the liver from the liquid and pat dry. This step is optional but highly recommended If you are not used to the taste of the liver. 

Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil. Add garlic and sauté until fragrant, stirring constantly to avoid burning, about 1 - 2 minutes. Add the liver strips, working in batches if necessary, and fry until browned on both sides. Season with salt and pepper to taste. Cook liver until reaches an internal temperature of 160°F.  Remove the liver from the skillet with a slotted spoon. Set aside on a plate or bowl.

Add the remaining tablespoon of oil and the butter to the same skillet. Add onions and sauté until translucent and fragrant. Add the liver back to the skillet and add the wine. Let the wine reduce for 2 - 3 minutes.

Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or veggies.

https://content.jwplatform.com/videos/v8RMQcdK.mp4

This Venezuelan Beef Liver and Onions is super flavorful and easy to make! Be a culinary adventurer and open your senses to this nutritional powerhouse meal. Plus, it's a fabulous alternative to your usual dinner rotation and budget-friendly.

Venezuelan Beef Liver & Onions

A chicken liver parfait made with fresh rosemary, leeks, cream and Marsala wine. Perfect when spread on bread and topped with fresh tomatoes. #chicken #recipe

Rosemary and Marsala Wine Chicken Liver Parfait

lb (454 g) chicken livers

leek (chopped)

milk

oz/120 ml Marsala wine

pepper

ml (~3.5 oz) cream

Wash and clean the chicken livers.  Remove the sinew and any discolored spots.  Soak in milk overnight.

Wash the milk off of the chicken livers and dry as best as you can with a clean and dry cloth.

In a medium-large saucepan, melt 2-3 tbsp of butter over medium heat.

Add the chopped leek, half a sprig of rosemary and saute for a minute or two until soft.

Add chicken livers, season generously with salt and pepper, and brown on each side (this should take about 2-3 minutes).

Turn heat to high and add Marsala wine.  Cook on high heat for 1-2 minutes then remove from heat.  Let cool then remove rosemary sprig.

In a food processor, blend chicken liver and leek mixture with cream until smooth.

Over medium-low heat, melt clarified butter with a sprig of rosemary.  Cook until rosemary has infused into the butter (about 5 minutes).  You’ll know you’re done when the sprig of rosemary has turned from soft to crispy.

Gently pour the rosemary-infused clarified butter over the top of the mousse, let cool and place covered in the refrigerator overnight.  You want just enough to cover the top, so try for a thin layer.

Serve with crackers, a crusty baguette, sliced tomatoes and a nice glass of wine.  Enjoy!

Step up your starter game with this parfait. Guaranteed to bring a bit of class to your next occasion.

Chicken liver parfait with cafe de Paris butter

(500 milliliters) milk, to soak

unsalted butter, chopped,

garlic cloves, crushed

thyme sprigs, leaves picked

red (Asian) eschalots, finely chopped

(60 milliliters) thickened cream

(80 milliliters) sparkling white wine or white wine

chives,

toasted baguette, to serve

unsalted butter, chopped

red (Asian) eschalot, finely chopped

garlic clove, crushed

tsp baby capers, rinsed, drained, finely chopped

anchovy

Dijon mustard

curry powder

tbs finely chopped flat-leaf parsley leaves

tbs finely chopped chives

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

This Chinese beef liver stir fry contains all the good stuff- soy, garlic, ginger, Szechuan spice and chili. #beef #stirfry #Chinesefoodrecipes #quickrecipes #easymeals

Simple and Tasty Chinese Beef Liver Stir Fry

400 g (14 oz) beef liver

milk (enough to soak the liver in)

tbsp ginger (sliced)

tbsp Szechuan peppercorns

leeks (sliced)

finger chilis (thinly sliced)

Clean beef liver, cut away any discolored parts and let soak in milk overnight in the refrigerator.

Season with sea salt and dredge in cornstarch.

Heat oil in a large wok over medium-high heat.

Add Szechuan peppercorns and cook until peppercorns have infused into the oil.  Remove with a slotted spoon and discard.

Stir-fry for 3-4 minutes or until browned.  Be careful not to overcook the liver as it has a tendency to get tough.

Remove from heat and set aside on a plate nearby.

Stir-fry together for a minute or so until fragrant.

Add chopped leeks and fry for 1-2 minutes or until soft.

Add soy sauce, stir together and cook for a minute or so until everything is evenly coated.

This was amazing! I'm not a huge liver fan, but wanted to incorporate it into my diet. By using the milk, it takes away the stereotypical liver taste. My family loved it! I just made it a second time using thinly sliced beef and just as good! Thank you!

Give yourself a boost with this iron-rich hearty autumn supper

Liver & bacon sauté with potatoes & parsley

new potato

spring onions

4rashers of unsmoked bacon

paprika

lamb's liver

pack flatleaf parsley

vegetable stock (made with bouillon powder)

tbsp soured cream

Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.

Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.

Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.

Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato

Liver & bacon with onion gravy

rashers smoked streaky bacon

tbsp plain flour, seasoned

sage (optional)

lamb's livers (about 400 grams/14 ounces)

onion, thinly sliced

beef stock

tbsp ketchup

Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.

Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

Liver, bacon & onions

½ a red onion

sage

sourdough bread (50 grams)

rasher of smoked higher-welfare streaky bacon

g slice of higher-welfare calves’ liver

This air fryer beef liver and onions is amazing! No flour is needed, so it&#039;s a perfect keto liver recipe! Just slice the liver and onions, put in the air fryer and the air fryer will cook it to perfection!

Air Fryer Beef Liver And Onions

beef liver

onion

tsp pepper

Slice the liver and the onion into thin slices and season with salt and pepper.

Spray the air fryer basket with a non-stick cooking spray.

Add liver and onion mixture to the air fryer.

Cook liver and onions in the air fryer at 400F for 12 minutes, mixing with thoroughly halfway through the cooking time.

https://www.youtube.com/watch?v=8cYd1PSH-RU

This air fryer beef liver is amazing! EASY AIR FRYER RECIPES HERE: https://www.melaniecooks.com/category/air-fryer-recipes/ Just slice and season liver and onions, put them in the air fryer and the air frying will cook it to perfection! This keto liver recipe doesn't use any flour, keeping it healthy and low carb!  Air fried liver is so easy to make and so delicious! 
All my air fryer videos include cooking time and temperature! Check out all my air fryer recipe videos in one handy playlist: https://www.youtube.com/playlist?list=PLxnfP_LRoakGk9dffmD9U5G9UTsUYppiM
ENJOY!

Top 22 liver recipes from across the web

The most viewed liver recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 22 liver recipes from across the web

The most viewed liver recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stir-Fried Liver and Onions with Oy...

Spicy Stir-Fried Liver and Onions R...

The Nasty Bits: Duck Liver Recipe

Chicken or Duck Liver Mousse Recipe

Beautiful stuffed porchetta

Venezuelan Beef Liver and Onions

Rosemary and Marsala Wine Chicken L...

Chicken liver parfait with cafe de ...

Simple and Tasty Chinese Beef Liver...

Liver & bacon sauté with potatoes &...

Liver & bacon with onion gravy

Liver, bacon & onions

Air Fryer Beef Liver And Onions

Rosemary Liver Burgers

Rustic French Meatloaf

Liver & red pepper stir-fry

Lambs' fry with bacon

Easy Chinese Sweet Mung Bean Soup 綠...

Duck Liver Pate

Easy Seared Duck Liver

Bacon Wrapped Beef Liver Roulade - ...

The most viewed liver recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine