Veal Liver in gravy & roasted vegetables


This is a hearty dish ,the veal liver is thinly sliced and soaked in milk for about 20 minutes or more before frying. This helps the liver remain moist & juicy and tastes sweeter.

  • 750g sliced veal liver
  • enough milk to soak it in.
  • flour to dip the liver in before frying
  • 2 large onions
  • small tin or cup frozen peas
  • 4 sliced large garlic cloves
  • worchestershire sauce & soy sauce
  • 1/2 cup water or stock
  • For the roast vegetable : wash and thickly slice potatoes and parboil
  • peel and slice carrots
  • marrows or courgettes quartered
  • olive oil
  • seasoning

Drain the milk from the liver and then lightly coat in seasoned flour and fry in a large deep frying pan browning on each side . Reserve the fried liver on a dish. In same frying pan cook the sliced onions and garlic and add some soy & worchestershire sauce and the water or stock and peas,lots of freshly ground pepper and salt . Add the liver slices and simmer on low flame for about 15 mins.

Roast vegetables:

Drain the parboil potatoes and put in a large bowl with the carrots and courgettes. season well with sea salt and cracked pepper ,drizzle olive oil over and toss to coat the veg well.

Line an oven dish with parchment paper and spread the veg over it . Bake in a 200C oven until the veg are cooked and a nice golden colour.

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