Calf’s Liver, Cacik and Chilli Butter

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

Ingredients

  • 300 g calf’s liver, cut into bite-sized pieces 1.5cm thick
  • 25 g butter
  • 1

Method

To make the cacık, gently squeeze the grated cucumber to get rid of excess water, then combine it with the yoghurt, garlic and dill or mint. Add a splash of water if it is too thick and check the seasoning. Set aside.

Season the liver with salt and pepper. Heat a pan over a high heat and add the butter, followed by the liver. Brown the liver on all sides and remove. We generally serve l