Pork Liver Tray
From farm to table, Skylark continues to offer superior quality and value for this nutrient packed, natural super food.
Contains 4 slices of pork liver.
SERVING SIZE:1 slice
SERVINGS PER CONTAINER: 4
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||35|
Vitamin A 380%. Vitamin C 50%. Calcium 2%. Iron 150%.
Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
HOW TO PREPARE
If frozen, thaw before cooking, then proceed as follows:
Remove liver slices from packaging. Melt 1 tablespoon of butter in a skillet over medium heat. In a shallow dish, season 1 cup all-purpose flour with salt and pepper to taste and then coat the liver slices in the mixture. When butter has melted, turn the heat up to medium high and place the coated liver slices in the pan. Cook until browned on both sides; turning once during cooking.
Layered Liver Cake
• ¾ pound liver • 2 eggs • ½ cup milk • ⅓ cup all-purpose flour • 2 tablespoons oil, plus more for frying • 2-3 carrots, shredded • 1 large onion, chopped • 2 garlic cloves, minced • 1-1½ cups mayonnaise • fresh dill • fresh parsley • salt and pepper
Heat oil in pan over medium high heat. Add onions and carrots, cook until soft. Puree liver and milk in a blender. Pour puree into a mixing bowl. Add eggs, 2 tablespoons of oil, salt and pepper to taste. Slowly mix in flour. Heat oil in a 10” frying pan over medium high heat. Pour batter into pan to make liver crepes. Flip crepe when bottom is browned. Remove from pan and repeat until all crepes are made. In a mixing bowl, combine mayonnaise, garlic, dill, parsley, salt and pepper to taste. On a flat plate, place a crepe in the center. Spread a layer of mayonnaise mixture over crepe. Top with a layer of carrot mixture. Repeat until last crepe is placed on top. Frost layered liver cake with mayonnaise mixture over the top and sides. Slice and serve.