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Speedy Lemon Liver Recipe
|Onions||3 , peeled and cut into rings|
|Liver||3⁄4 Pound, cut into thin strips|
|Beef bouillon||2⁄3 Cup (10.67 tbs)|
|Dried parsley||1 Teaspoon|
|French mustard||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 890 Calories from Fat 317
% Daily Value*
Total Fat 36 g55.1%
Saturated Fat 15.8 g79.1%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 1038.4 mg43.3%
Total Carbohydrates 67 g22.5%
Dietary Fiber 10.3 g41.2%
Sugars 18.3 g
Protein 80 g160.6%
Vitamin A 5600.4% Vitamin C 152.7%
Calcium 23.6% Iron 316.8%
*Based on a 2000 Calorie diet
2 Microwave on full power for 3 minutes. Set aside.
3 Place the butter in an entree dish and microwave on full power for 1 minute.
4 Stir the liver into the hot butter. Cover with plastic wrap and pierce.
5 Microwave on power 8 for 3 minutes. Set aside.
6 In a 1 litre/1 3/4 pint (4 1/4 cup) jug place the stock (bouillon), parsley, French mustard, lemon juice, and salt and pepper to taste. Microwave on full power for 2 minutes.
7 Cream cornflour (cornstarch) with a little water to form a smooth paste.
8 Add the juices from the liver to heated stock (bouillon). Beat in the cornflour (cornstarch) and microwave on full power for 1 minute.
9 To assemble the dish: transfer the liver to a heated plate; rinse the dish and arrange onion rings on base. Top with the cooked liver and pour gravy over.
10 Garnish with lemon slices (cut into a butterfly shape, if wished), and sprinkle with parsley. Serve with Glazed Carrots,sweetcorn, and Jacket Potatoes