[col type=”one-fourth”] Preparation time overnight [/col] [col type=”one-fourth”] Cooking time 1 to 2 hours [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] Ingredients For the braised …
[col type=”one-fourth”] Preparation time 30 mins to 1 hour [/col] [col type=”one-fourth”] Cooking time 10 to 30 mins [/col] [col type=”one-fourth”] Serves Serves 2 [/col] [col type=”one-fourth last”] [/col] By Matt Tebbutt From Saturday Kitchen[row] …
[col type=”three-fourth”] A classic British dish of liver and kidneys cooked in a rich, spiced sauce. Ingredients 50g/1¾oz butter 2 shallots, finely chopped 1 garlic clove, finely chopped 300g/10½oz chicken livers, trimmed 4 lambs kidneys, …
A rich Maderia sauce brings out the best in liver. Take care not to overcook the liver as it can make it taste bitter. Ingredients For the Madeira sauce 50g/1¾oz unsalted butter 2 shallots, sliced …
