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Balsamic glazed liver with salad


Gold Member
I tried making this after seeing it on the menu at my local gastro-pub and thinking £7 was a bit much to pay for liver and salad.

I made it up as I went along really, but it was very tasty, healthy and cheap too.

I used calves liver, sliced into bitesize slim pieces.
Sprayed a non-sick pan with frylight and added liver to the pan and seasoned it with salt, pepper and a little smoked cayenne (optional - I seem to put it in everything at the moment).
After a minute, spray with a little more frylight and turn and fry on otherside for a minute.
When just cooked through add a good dash of balsamic vinegar to the pan and turn down the heat.
It will sizzle and bubble and lift all the tasy bits from the bottom of the pan, and give a lovely glaze to the liver.

I had already made my salad so that it wouldn't be too freezy from the fridge. I put the liver all over the top and it was yummy. Not like the old liver and bacon from childhood at all!
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