Photo: Ernest Porzi
Pan fried calf’s liver with wilted spinach, capers and lemon zest confit
13 ingredients
30 min + 30 min
Serves 2
openrecipes
The sweetness of the confit lemon complements the earthy flavours of liver and cawl. Served with spinach and a caper butter.
Estimated Nutrition (whole recipe, rough)
249
Calories
2g
Protein
12g
Fat
38g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lemon
- 1 tbsp caster sugar
- 2 x 250g/9oz thick slices best-quality calf’s liver
- 100g/3½oz pig’s caul fat
- 2 fresh bay leaves
- 100g/3½oz butter
- 2 tbsp sunflower oil
- 200g/7oz spinach
- 1 garlic
- and freshly ground pepper sea salt
- 1 tbsp honey
- 1 tbsp nonpareille capers
- 1 small handful fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes