Seared Calf’s Liver

Seared Calf’s Liver with Braised Chicory, Crispy Air-dried Ham, Green Lentils and Oregano

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

Calf’s liver bears no resemblance to the braised liver and onions I experienced as a kid. It’s one of my favourite offal cuts, with a delicate flavour that’s high in iron and B vitamins. It’s essential to remove all of the fine outer sinew before cutting into it as the sinew is very tough once cooked. Never slice it too thin because it will overcook, and never slice it too thick because it won’t cook and will become tough!

Slice it to about 1-2cm thick and treat it like a prime piec