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Calves Liver Provencale RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe for Calves Liver Provencale comes from Chef Jos Wellman, one of the top Chefs, who is based in New Zealand. A visit to his extensive website is well worth it if you need culinary help, especially bearing in mind that he is training the next generation of up and coming young chefs.

Ingredients for Calves Liver Provencale

calves livers 150 gms
butter or virgin olive oil 30 gms
chopped shallots 1 tbsp
brandy 1 tbsp
garlic clove 1 pc
chopped parsley 2 tsp
lemon juice 2 tsp
fresh thyme to taste

How to make Calves Liver Provencale
  • Cut liver into fine strips
  • Melt butter/oil in a sauté pan
  • Add livers and shallots and quickly brown livers
  • Flame with brandy and add crushed garlic, parsley and thyme
  • Season and add lemon juice to taste
  • Serve very hot, cooked medium rare

Chef's terminology:

litres   tsp = teaspoon
millelitres   tbs = tablespoon
kilograms   sq = sufficient quantity (add to taste)
grams   pc = piece, meaning a whole one of

Recipe from professional
Chef Tallyrand