Delicious Calf's Liver

Wed, 15 Apr 2026 00:00:00 +0000

Instructions Link to heading

Clean the liver thoroughly, removing any blood vessels and membranes if this has not already been done.
Rinse the liver with water, pat it dry, and cut it into thin slices.
Just before cooking, slice the onions into thin rings.
Heat the olive oil in a pan and add the onions.
Fry the onions over medium heat, stirring often, until they become light golden.
Add the liver to the pan and fry briefly, stirring occasionally.
Cook the liver over high heat so it browns quickly and stays tender and juicy inside.
Season with salt, freshly ground black pepper, and marjoram.
If desired, add optional ingredients such as sun-dried tomatoes, jalapeño, chili, or mushrooms.
Optional: Pour in the hot beef broth, let it come to a boil, stir, and then remove from the heat.

If desired, add optional ingredients such as sun-dried tomatoes, jalapeño, chili, or mushrooms.

Season with salt, freshly ground black pepper, and marjoram.

Do not overcook the liver, or it will become tough, grainy, and dry.

Tue, 14 Apr 2026 00:00:00 +0000

Preheat the oven to 200 °C.
Pat the chicken dry and season it all over with salt and black pepper.
Cut 1 lemon and 1 apple into chunks.
Fill the cavity of the chicken with some capers, a few sardines in oil, the lemon chunks, and the apple chunks.
Close the cavity with toothpicks or kitchen twine.
Rub tomato jam all over the outside of the chicken.
Scatter fresh dill over the bird and let it marinate for a few hours if you have the time.
While the oven is heating, chop the leek, carrot, remaining apple, bell pepper, and remaining lemon into small pieces.
Place the chicken in a roasting tray and roast it for about 35 minutes.
Turn the chicken over and roast for another 35 minutes.
Add the chopped leek, carrot, apple, bell pepper, and lemon around the chicken.
Roast for the final 20 minutes in grill mode, until the skin is nicely browned and the chicken is fully cooked.
Let the chicken rest for 10 to 15 minutes before carving.
Serve with the roasted vegetables and spoon over any juices from the tray.

Rub tomato jam all over the outside of the chicken.

Scatter fresh dill over the bird and let it marinate for a few hours if you have the time.

Serve with the roasted vegetables and spoon over any juices from the tray.

This is a very flexible recipe. The tomato jam gives the chicken a sweet-sour glaze, while the sardines and capers add a salty, savory depth.