Calves liver is a versatile ingredient. We recommend cooking down in a red wine reduction, with onions and garlic, and serving with smooth mash potato...
Calves liver is a versatile ingredient. We recommend cooking down in a red wine reduction, with onions and garlic, and serving with smooth mash potato and some seasonal greens. Calves liver also works well in terrines.
Top Tip: Soak the calves liver in a bowl of milk for at least 30min-60minutes. This enhances the flavour and takes away any biterness.
https://www.finefoodspecialist.co.uk/calves-liver-fresh?___store=default4563Dutch Milk-Fed Calve's Liver, Fresh, 2 x +/-150ghttps://www.finefoodspecialist.co.uk/media/catalog/product/v/e/veal_liver.jpg14.9514.95GBPInStock/Meat & Poultry/Meat & Poultry/Specialist Veal/Meat & Poultry/Offal34238451<p>Calves liver is a versatile ingredient. We recommend cooking down in a red wine reduction, with onions and garlic, and serving with smooth mash potato and some seasonal greens. Calves liver also works well in terrines.</p>
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<p><strong>Top Tip: </strong>Soak the calves liver in a bowl of milk for at least 30min-60minutes. This enhances the flavour and takes away any biterness. </p> <p><strong>Origin:</strong> Holland</p>00add-to-cart
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