Liver and Caramelised onions with Horseradish mash

Liver and Caramelised onions with Horseradish mash

Serves 4

6 pts per serving (Original Points)

450 g white potatoes, peeled and diced
450 g carrots diced
25 g reduced fat spread
1 tsp silverspoon half spoon sugar
2 tbsp grated horseradish
100 ml low-fat gravy
sea salt and black pepper
450 g Lambs liver cut into four pieces
one Calorie spray oil
1 tbsp plain flour
2 tbsp vinegar
2 onions, sliced

Boil the potatoes and carrots together in salted water for 20 minutes.

Meanwhile, melt the lo-fat spread in a non-stick saucepan and fry onions for 5 minutes. Add the sugar and vinegar and stir for 10 minutes until golden brown. keep warm.

Dip the liver in flour and heat 10 sprays of oil in a non-stick pan. Fry for a few minutes until crisp on the outside, but just pink in the centre. keep warm.

Drain the potatoes and carrot, and mash with horseradish Season to taste.

Slice the liver and arrange over the mash with some of the onions and drizzle low-fat gravy. Sprinkle with a little black pepper.

Liver Baked in Foil

Liver Baked in Foil

No Count recipe

Source: Weight Watchers Fast & Fabulous Cookbook

Serves 1

150g lamb's liver, thinly sliced

90g onion, thinly sliced

90g tomatoes, skinned & sliced

2 tbsp fresh chopped parsley

salt & pepper

100g potato, thinly sliced

Take a sheet of foil measuring 25cm x 25cm (10" x 10")

Arrange on the foil alternate layers of liver, onion, tomato & potato.  Sprinkle each layer with parsley & seasoning. 

Fold edges together to make a parcel, keeping it loose.  Cook for 30-40 min at 375ºF/190ºC/Gas 5

Bacon Liver Burgers

Bacon Liver Burgers

No count recipe

From: Weight Watchers Fast & Fabulous Cookbook

Serves 1

150 g chicken livers

1 tbsp each chopped onion & celery

90 g cooked potato, mashed

1 rasher, lean back bacon, smoked or unsmoked

salt & pepper

dried polenta  (or crushed cornflakes, or krisprolls)

Cook livers in a non-stick pan until they just lose their red colour, 2-3 mins.  Transfer to a bowl and mash with a fork.  Combine onion and celery in the same pan and cook gently with the chopped bacon until the bacon is cooked and the veg are soft.

Add the veg, bacon, potato, salt & pepper to the livers and mix until thoroughly combined.  Shape into 2 patties and coat with dried polenta.

Spray a non-stick pan with frylight and cook the patties until browned on both sides, 2-4 minutes.

Hawaiian Liver

Hawaiian Liver

Almost No count......½ pt per serving

Serves 1

180g lambs liver, sliced

2 spring onions, sliced finely

1 tsp sage

salt & pepper

120ml cider    (½point)

¼ medium pineapple or 2 rings canned pineapple

Heat a non-stick pan and spray with frylight.  Brown the liver on both sides with the finely sliced onions.  Add sage, seasoning, and cider.  Chop the pineapple and add to the pan.  Bring to the boil.  Cover and simmer for 5 mins.

Serve with hot rice

Liver Special

Liver Special

No count recipe

Adapted from Weight Watchers Cookbook

Serves 2

340g lambs liver, thinly sliced

3 tbsp lemon juice

1 onion, chopped

2 cloves garlic crushed

400g tin chopped tomatoes

1 tsp dried sage

1 tsp dried basil

1 chicken stock cube

280  ml water

pepper

gravy granules

low fat natural yogurt or low fat fromage frais to serve

Place liver in a dish with the lemon juice for 30 mins, turning occasionally.  Place the rest of the ingredients except the gravy granules, into a pan and add the drained liver.  Cook gently for 20 mins.  Remove  liver and keep hot.  Add gravy granules to thicken the sauce (2-3 tsp), simmer until thickened and pour over the liver.  Top with a dollop of yogurt or fromage frais.

Mock Goose

Mock Goose

No Count recipe

Adapted from WW Cookbook

Serves 1

180g liver

dried polenta, approx 1½ tsp seasoned with salt & pepper

½ onion

1 medium cooking apple, peeled

100g potato, peeled

½tsp dried sage

140ml water or stock

seasoning

Preheat oven to 350ºF/180ºC/Gas 4

Dip liver in the seasoned polenta and place in a baking dish.  Slice the onion, apple and potato thinly.  Place the onion over the liver, followed by the apple, seasoning with sage, salt & pepper as you go.  Top with a layer of potato.  Add the water or stock.  Cover with a lid or foil and bake for 40 mins.  Towards the end, uncover and allow the potatoes to brown.

Liver and Apple Casserole

Liver and Apple Casserole

No Count recipe

Adapted from WW cookbook

Serves 1

½ onion, thinly sliced

1 cooking apple, peeled, cored & thinly sliced

170g lambs liver

salt & pepper

230 ml tomato juice

90g tomato, sliced

Preheat oven to 350ºF/180ºC/Gas 4

Put onion slices in the base of a casserole dish, add half the apple sliced.  Season the liver & put on top of the apple.  Top with the remaining apple and pour in the tomato juice.  Cover & bake for 30 mins.

Put the sliced tomato on top of the dish, return to the oven and cook uncovered for a further 5 mins.

Serve with hot rice.

Liver in Red Wine

Liver in Red Wine

Serves 4

No Count: 1 point for the whole thing

1 green pepper, diced

1 onion, chopped

500 g lambs liver, sliced

8 tsp paprika

120 ml red wine    (1 point)

500 g low fat natural yogurt

Heat a non-stick pan and spray with frylight.  Add pepper and onions and cook until soft.  Add liver and cook until browned but still pink inside.  Add paprika and wine, stir well and simmer.  Add yogurt and heat through but do not boil.

Serve with rice or potatoes.

Originally 1983 WW

Spicy Liver

Spicy Liver

No Count

500g Lambs Liver
1 small Onion
2 tbsp Tomato Paste
Salt & Pepper
1 tbsp Ground Chilli
1 tbsp Worcestershire Sauce
1/4 pint/125 ml Stock
8oz Mushrooms

Fry the liver on both sides for 5 minutes.
Meanwhile peel and finely chop onion and add to the pan and fry for 10 minutes.
Stir in the tomato paste,salt and pepper,chilli,worcester sauce and stock
Slice mushrooms and add to the pan. cook for five minutes more.
serve with boiled rice .

Source WW Boards

Liver Pate

Liver Pate

  

No Count

This recipe serves 6 - 8 people and will keep for a week in the fridge.


12oz pork liver
8oz lean pork
salt, to taste
black pepper, to taste
½teaspoon grated nutmeg
2 cloves garlic, crushed
1 onion chopped
Directions:

Simmer the pork liver in one pan and pork, onion and garlic separately until tender. Reserve cooking liquid from pork . Cool, cut both meats in small pieces and put through medium or fine blade of food chopper. Combine ground liver and pork, adding 1-1/2 teaspoons salt, 1 teaspoon black pepper, and nutmeg. Mix thoroughly, taste and adjust seasonings. Add 1/2 cup or more of reserved cooking liquid to meat mixture, sufficient to bind but not soupy.

Pack mixture firmly into a foil-lined loaf pan. Cover surface of meat with greaseproof paperor foil and bake at 350 degrees F. for 1/2 hour. Cool to room temperature, then refrigerate for at least 24 hours to develop flavour

Peri Peri Chicken Liver

Peri Peri Chicken Liver

 This is a South African recipe adapted for NC 

2 tubs chicken liver
1 onion finely chop
4 cloves of garlic finely chop
couple of bay leaves (optional)
2 red or green chillies remove seeds
or half teaspoon of dried chillies.
1 tomato chopped
1 teaspoon of peri peri powder or cayenne if you can't get peri peri
a dash of 

Worcestershire sauce
1 tablespoon of tomato puree
1 chicken stock cube make up a half a cup of liquid
A pinch salt & pepper
fry light

Spray pan with fry light, add livers, salt & pepper.  Saute until chicken livers are cooked, do not overcook should be a bit pink in middle as they will be finished off later. Remove from pan and set aside.
In same pan and juices fry garlic chillies and onion until soft add tomatoes fry for a couple of more minutes then add rest of ingredients.
Simmer for about 5 minutes if sauce is too thick add a bit more stock. When sauce is done check taste add more chillies if you like it hot.
Now add chicken livers to sauce and let it simmer for a minute or two.

Notes:

Lovely as main course with rice,mashed potato or polenta,

Should look a bit like a curry.

Welsh Meatballs (Faggots)

Welsh Meatballs (Faggots)

No Count recipe

2 pounds pork or beef liver, cut into large pieces
1 pound pork, cut into large pieces  
1 egg
4 Krisprolls, crushed
2 large
2 onions, peeled and minced
2 teaspoons crumbled dried sage
1 teaspoon dried thyme
2 teaspoons salt
1/2 teaspoon freshly ground black pepper  


Blend the liver and pork finely.
Mix all of the ingredients together well and mould into 1-1/2 inch meatballs.
Place them in a dish sprayed with frylight and add 1 cup of water.
Bake for 40 minutes in a preheated 350 oven.

From the WW Boards

Liver & Onion with Crispy Bacon and Parsley Mash

Liver & Onion with Crispy Bacon and Parsley Mash

No Count recipe

Serves: 4

700 g  potatoes - mashed
Frylight spray and a bit of water

400 g  liver sliced
4 heaped tsp of  Onion Gravy Granules
4 rashers bacon lean
1 tsp fresh parsley, chopped
1 Onion

Spray pan with frylight and add bit of water, add the onions and cook for 5-10 minutes until and caramelised. Transfer to a plate and keep warm.
Spray the pan with frylight, add the liver and brown both sides.
Place 4 heaped tsp of  Onion Gravy Granules into a measuring jug. Pour up to the 280ml (½ pt) mark with boiling water stirring all the time. Add the gravy to the frying pan along with the caramelised onions and simmer gently for 5-10 minutes.
Meanwhile grill the rashers of bacon until crisp and slice into bite size pieces.
Stir in the chopped fresh parsley and sliced bacon pieces to the mashed potato.
To serve: Pile the mashed potato onto plates, top with the liver and pour over the delicious onion gravy, garnish with parsley sprigs and serve with seasonal vegetables. 

Beef Liver with Onions and Wine (Skyoti Vodino Salmi)

Beef Liver with Onions and Wine (Skyoti Vodino Salmi)

Whole Recipe 0.5 points for no count

Serves 4

500 g Beef liver
3 large onions sliced into rings
Salt & Pepper
Ground cinnamon
2 bay leaves
1 third of a glass dry red wine 50 ml  (½pt)
5 tablespoons red wine vinegar

Ask the butcher to cut the liver into 1cm thick slices, you can then cut the liver into smaller cubes and salt.
Fry the onions in frylight until slightly softened.   Place the liver into the pan and bring the onions on top stirring frequently until lightly brown.   

Add the pepper, cinnamon, bay leaves wine and vinegar.   

Cover and simmer gently for 10 mins.

Stir-Fry of lamb's Liver with Honey and Leeks

Stir-Fry of lamb's Liver with Honey and Leeks

Serves 4

Full Choice 7 pts per serving (original points)

No Count 1 pt per serving

240g basmati rice

1 tbsp sesame seeds

frylight spray

2.5 cm (1") fresh ginger, sliced thinly

2 cloves garlic, sliced thinly

500g lamb's liver, cut into strips

8 spring onions, washed & trimmed

2 leeks, washed and sliced on the diagonal

225g mangetout

1 tsp sesame oil

Sauce

2 level tbsp clear honey

1 tbsp soy sauce

1 tbsp dry sherry

Mix the sauce ingredients together and set aside.  Cook rice according to instructions on pack.  In a non-stick pan, dry fry the sesame seeds for 1-2 mins, remove and set aside.

Spray a large pan or wok with the frylight.  Cook the ginger & garlic for 2-3 mins.  Add the liver and stir fry for 5 mins.  Add the spring onions, leeks and mangetout and stir fry for 2-3 mins.  Pour in the sauce and cook 2-3 mins until the liver is coated.  Just before serving, sprinkle with the sesame seeds.

Serve with the rice.

Citrus Liver Pate

Citrus Liver Pate

No Count Recipe

Full Choice  2½ pts per serving (original points)

Serves 4

1 x 285g can grapefruit segments in juice, drained but reserving 60ml of the juice

350g lamb or chicken liver, chopped

75g diced onion

2 bay leaves

Reserve 2 grapefruit segments for garnish

Simmer liver, onion, grapefruit segments, juice and bay leaves for 10 mins.  Cool.  remove and discard bay leaves and drain the liquid, reserving 4 tbsp of it.  Liquidise or blend the livers, onion, juice and seasonig until smooth.

Divide between 4 small dishes.  Decorate with reserved grapefruit.  Cover & chill until required.

Liver & Bacon Rice

Liver & Bacon Rice

No Count

Full Choice 6½ pts (Original points)

Serves 1

75g lambs liver, cut into thin strips

1 rasher lean back bacon, chopped

1 onion, chopped

50g button mushrooms, sliced

60g dry weight rice

salt & pepper

Cook rice as directed on the pack.  Drain and set aside.

In a non-stick pan (spray with frylight if you want) fry the bacon for 2-3 mins.  Remove and set aside.  Cook the onion in the pan for about 5 mins, add liver and mushrooms and cook for 2 mins.

Add the rice to the pan, return bacon to pan and mix well.  Season and cook to heat through.

Serve.

Liver Provencale

Liver Provencale

Serves 4

Full Choice 2½ pts per serving (Original points)

No Count recipe

400g lamb's or pig's liver sliced

2 cloves garlic

1 green pepper, sliced

100g mushrooms, sliced

1 x 400g tin tomatoes

2 tsp lemon juice or vinegar

1 tsp oregano

frylight

Spray a large non-stick pan with frylight and saute the garlic, pepper and mushrooms for 2 mins.  Add the liver and brown on all sides.  Stir in the tomatoes, lemon juice and oregano.  Cover and simmer for 10-15 mins.

Serve with pasta.  (Counting points as necessary)

Nutty Liver

Nutty Liver

Serves 1

Full Choice 5½ pts per serving (Original points)

No Count 3½ pts per serving

frylight

90g liver, sliced

1 small carrot, cut into julienne strips

120g leeks, chopped

1 tbsp peanut butter (3½pts)

1 tbsp soy sauce

2 tbsp water

Heat a large non-stick pan and spray with frylight.  Add the liver strips and stir-fry for 1 minute.  Add the veg and stir fry until they are tender.  Stir in all the remaining ingredients, making sure the peanut butter is thoroughly mixed in, and adding more water if necessary.

Serve with rice or pasta adding the points as necessary.

Country Pate

Country Pate

Serves 4

No Count Recipe

Full Choice 2½ pts per serving (Original points)

115g lean pork steak

225g pig's liver

1 med onion

1 clove garlic

1 level tbsp tomato puree

black pepper

½ tsp mixed herbs

¼ tsp grated nutmeg

1 medium egg

Discard all fat from the pork and mince or chop finely in a processor with the liver & onion.  Add the crushed garlic, puree, seasonings and egg.  Mix well then spoon into a 450g/1lb loaf tin lined with foil.

Cover and place in a baking dish containing a little water.  Cook at 180ºC350ºF/Gas 4 for 1 hour.

Leave to cool, then cover the surface of the pate and chill in the fridge.