You’ve often asked for a recipe with liver, and it is finally time to share with you the tastiest roasted veal liver with orange. It’s so soft and tasty that everyone will keep asking you to make it again. The secret for this recipe is high-quality raw material, so liver from calves, in combination with the cooking method, since you’ll see that the meat won’t toughen up when growing cold, but rather remain soft even after being refrigerated. It’s aromatic, delicious, nutritious, and rich in iron, and made the little hands completely ignore the peas that accompanied it.
What we are going to need
- Beef liver. I chose calf (veal) liver, and the result was amazing. It’s truly worth it to try it and you’ll see the difference from the normal beef liver before even cooking it.
- Oranges. You’ll need 2 oranges for their juice. Their sweet juice gives this roasted veal liver an amazing taste and aroma.
- Vegetables. Onion, leek, and garlic are the vegetables accompanying the liver.
- Olive oil. What else?
- Paprika. Sweet paprika creates an amazing combination with this particular recipe. Don’t skip it and don’t hesitate to add the quantity suggested.
Optional
- Mustard. I choose organic mustard with no sugar. Remember that the simpler the recipe and the fewer the ingredients, the better the result. It’s optional but adding it to your roasted veal liver will give it a taste you can easily imagine, I think.
- Balsamic vinegar. Before adding the balsamic vinegar to your cart, make sure to read the ingredients, and make sure it’s one without any sulfur and without caramel colouring.
How I served it
We served the veal liver with mashed potatoes (with no milk or butter, I’ll post the recipe soon), boiled peas, and carrots.
Storage
If you have any leftovers, store them in the fridge for 3–4 days in a glass storage container.
See also:
- Κεφτεδάκια κοτόπουλο στο φούρνο με λαχανικά.
- Κριθαράκι με κοτόπουλο και λαχανικά.
- Μπούτι κοτόπουλο με πορτοκάλι και κουρκουμά.
- Κιμαδοπιτάκια του ονείρου.
Heat up a non-stick frying pan with a little olive oil and add the sliced onion and the sliced leek, sauteing until soft.
Mix the rest of the ingredients in a bowl.
Line a baking tray with parchment paper, add the liver, wipe it, spread the onions on it, pour the mixture, and spread well.
Bake in a preheated oven at 180°C for 25 minutes. In the last 5 minutes, set the oven to the grill.
Remove the tray and let the meat rest for 5 minutes before slicing.
Ingredients
Directions
Heat up a non-stick frying pan with a little olive oil and add the sliced onion and the sliced leek, sauteing until soft.
Mix the rest of the ingredients in a bowl.
Line a baking tray with parchment paper, add the liver, wipe it, spread the onions on it, pour the mixture, and spread well.
Bake in a preheated oven at 180°C for 25 minutes. In the last 5 minutes, set the oven to the grill.
Remove the tray and let the meat rest for 5 minutes before slicing.
Notes
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
