• How to cook liver

How to cook liver

Ed Baines demonstrates how to cook the perfect calves' liver and serves it up with mash, bacon and onion gravy.

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Start by peeling off the membrane and cut away any arteries. You want the liver to have a smooth, butter-like texture; if the surface looks too broken then it will have a bitter taste.

Using a sharp knife cut the liver into long slices, at a slight angle, about 2cm thick.

Heat a non-stick frying pan over a high heat, then add a little oil. Season the liver with a little salt and add it to the pan, moving the pan as you do so to stop it from sticking.

Cook for about 30 seconds each side. Finish with a little butter for a nutty flavour.

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Latest Comment

the calves liver should be grass fed and ideally organic. Grass fed animals have a different balance of nutritients which has beneficial health effects. Organic ensures that the meat is likely to have less hormonal and medical treatment and makes it clear that certain minmum animal wellfare standards have been reached.

adrianoL28702 adrianoL28702 Posted 09 Apr 2012 12:33 PM

olive oil smoke point is where the omega contents in the oil stars to become unstable and have adverse health effects. The chef should not be heating olive oil to such a high temperature. You should never allow olive oil to smoke but cook with at lower temperatures. If you want to raise the heat a little use lard or coconut fat which is more stable.

adrianoL28702 adrianoL28702 Posted 09 Apr 2012 12:30 PM