How To make Brandied Liver and Onions
2 tb All purpose flour
1/4 ts Pepper
1 pn Salt
1 lb Calves liver sliced thin
1 Onion sliced into rings
1/2 c Raisins
2 tb Brandy
1 tb Cider vinegar
On sheet of wax paper, combine flour, pepper and salt. Dredge liver in flour mixture. In large non-stick skillet, over medium heat, cook bacon until crisp. Remove to paper towel to drain; crumble when cool. To drippings in pan, add liver and saute, in batches, if necessary, until golden brown, about 1 1/2 minutes per side. Remove to serving platter; keep warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour over liver.
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How To Make Brandied Chicken Liver Pate - Recipe
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Great for any kind of party. Put out this Brandied Chicken Liver Pate with crackers.
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Portuguese Recipe: Peri Peri Chicken Livers with Vetkoek | Afternoon Express | 30 September 2021
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Authentic chicken liver paté - PATE DE FOIE DE VOLAILLE
Learn how to cook an authentic PATE DE FOIE DE VOLAILLE, the exquisite chicken liver paté from France. Visit for the complete authentic recipe, more information, and more local cooking recipes. I hope you enjoy this traditional starter or light meal from France cooked, as always, just like the locals!
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Slav Mom Makes: Liver & Onions w/ Green Peppercorn Vermouth Gravy
This is not medical advice. Please consult your doctor before you consume food.
How to make live and onions from scratch.
Recipe:
Gravy for 4 medium livers:
-2tbsp butter
-1tsp Arrowroot or 2-3 tsp flour or cornstarch
-splash of dry Vermouth
-3/4c bone beef broth
-1/2tbsp Green Peppercorns (brined)
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CHICKEN LIVER PATE WITH CARAMELISED ONIONS
Love this anytime of the day or night :) Good quality chicken livers whizzed up with Irish butter, fresh thyme, garlic and brandy and then golden sweet caramelised onions folded through it.
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CHICKEN LIVER MOUSSE // A COOK NAMED MATT
Ingredients:
- Plum mustarda
- 1/2 lbs Plums or fruit of choice
- 3 tablespoons mustard seed (cooked, refer to video)
- 1 cup rice wine vinegar
- honey, to taste
- 1 tablespoon The Grill Dads Red Tuxedo Rub
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
Instructions:
- In a pot bring to a simmer, rice vinegar, honey, Red Tuxedo Rub, ginger and taste.
- While still hot , pour over plums and mix with cooked mustard seed, sesame oil and taste.
- Set in the fridge to chill.
Chicken liver mousse
Ingredients:
- 1 lbs chicken livers soaked in milk overnight
- 1 shallot, chopped
- 1/2 yellow onion, chopped
- 1/2 cup bourbon or brandy
- 1/4 tsp Pink Curing Salt Prague #1
- 1 1/2 tablespoons The Grill Dads Lemonade Thyme Dry Brine
- 1/2 cup cold butter
Instructions:
- In a pan saucepan, sauté shallots and onion until translucent, set aside.
- In the same pan sear off the chicken livers on high heat. Make sure you don’t overcook them! Add in the pink salt and bourbon.
- Put everything into a blender and add Lemonade Thyme Dry Brine.
- While blending, emulsify with cold butter piece by piece. Blend on high until smooth for about three minutes.
- Pour mixture in a container or jar and cover with parchment directly on the mousse. Chill for at least six hours.
Serve on toast with mustarda, toasted pistachio, and some flakey salt to finish.
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