Cooking methods

  1. Puree
  2. Sautee
  3. Flambé


  • 125 g beef liver
  • 1 tbsp. cooking oil
  • ¼ white onion chopped
  • 1 bay leaf
  • 25 ml cream
  • 1 tsp. brandy
  • 75 g softened butter
  • ½ tsp. mustard
  • 25 g chopped parsley
  • Coriander seeds
  • Nutmeg
  • Salt and pepper


  1. Rinse and trim beef liver and slice it thickly to ensure that the middle of the slices stay slightly pink after frying.
  2. In a frying, heat oil over a medium heat and add the chopped onion, cook the onion for a few minutes until soft for about 4-6 minutes, once done add the liver and the bay leaf and cook, allow to brown for few minutes.
  3. Stir in cream and brandy, add salt, pepper, nutmeg and coriander seeds, bring to the boil for 2 minutes and then turn off the heat.


Tag @jhbculinarypastry on Instagram and hashtag it #jhbculinarypastry.

Author: Shona Mills

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