This liver recipe is super simple to make and while cooked calf liver can be an acquired taste, I show you how to take the ...

Sprinkle onion rings on top of the liver in the pan and add about a cup of water. Cover and simmer until beef it tender about ...

Add sliced onions and saute until golden brown ... Be careful not to overcook, as the liver can become tough. Garnish the pan-fried liver with fresh herbs like parsley, thyme, or rosemary.

Here a big slab of liver is fried with not just onions, but jalapeños, which cut nicely through the iron-rich meat when chopped up and served alongside beans and rice. Mix in some sense-searing ...

Add the rocket, salt and pepper and serve with the pan-fried-liver, bacon and caramelised balsamic onions.

Liver is best used on the day of purchase; at most keep it in the fridge for 1-2 days. Sliced thinly and quickly grilled, griddled or fried and served pink, liver is tender and full of flavour.

Former interior designer Paul Donahue and retired food service CPA Lewis Jefferies opened Lingering Shade, a cocktail bar and ...

Fried rice is an easy dish for reinvigorating leftover rice. For a traditional take, just mix in diced carrots, peas, chopped onions and some ... which features monkfish liver in garlicky rice.

Why is liver fine (and some like only foie gras but ... Thinly slice the garlic. Cut the spring onions into 4cm (1½in) lengths. In a small bowl, combine the soy sauce, rice wine, sugar, sea ...