Pan-fried Calves Liver with Butter Bean Mash

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Butter Bean Mash

  • Prep time: 10 min
  • Cook time: 10 min
  • Ready in: 20 min
  • Yields: Enough for 2 Adults


The recipe in this article is a nice meal to prepare on a warm Summer's day. The beauty of this meal is the simplicity of it all. This dish is very versatile and with the addition of a potato option and some nice fresh vegetables, the light meal can be changed into something more substantial. The use of Butter Bean Mash is a less starchy option than using mashed potato, so this can be a good meal for with those who suffer from either of the form's of Diabete's.



Ingredients

  • 2 x 400g (13oz) tins Butter Beans, Rinsed then drained
  • 2 x small Garlic cloves
  • 300ml Vegetable stock
  • 2 x Tablespoon Creme Friche ( Light )
  • 1 x Tablespoon Horseradish sauce
  • 4 x 150g (5oz) Sliced Calves Liver
  • 1 x Tablespoon Olive oil
  • Seasoned plain flour
  1. Place the Vegetable stock in a pan and simmer, then add the decanted Butter Beans, Garlic and Bay leaf. After 10 minutes of heat, remove the bay leaf and drain.
  2. While the Butter Beans and warming through, place the Calves liver in the seasoned flour. Cover both side's and then heat some oil in a non-stick pan. Place the 4 pieces in a the hot oil and fry for 1-2 minutes each side.
  3. With the drained Butter Bean mixture, take a wooden spoon and mash the contents of the pan together. Mix in the Horseradish sauce with the Creme Fraiche and then add to the Butter Bean mix.
  4. When the Mash is a nice consistency place an equal share on each plate and place the freshly fried Calves Liver's on or next to the Butter Bean Mash.
Nutrition Facts
Serving size: 2
Calories 307
Calories from Fat108
% Daily Value *
Fat 12 g18%
Carbohydrates 26 g9%
Protein 31 g62%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


I have served this on numerous occasions and have experimented with different salads and vegetables to accompany the meal. My favourite option is to serve with some roasted vine tomato's and some rocket leaves. Some people may find the meal a bit dry without sauce or gravy, but it is quite easy to make a gravy from the vegetable stock used in the Mash.

If I was to suggest a wine to compliment the dish I would suggest a nice Californian Zinfandel, especially if dining Al Fresco in the Summertime. I hope you find this recipe useful and enjoyable.


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