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Photo of Calf’s liver with sage and onion mash by WW

Calf’s liver with sage and onion mash

9
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Your mouth will water as soon as you start cooking this wonderful dish – savour the aromas!

Ingredients

Potatoes, Raw

800 g, peeled and cut into chunks

Calorie controlled cooking spray

5 spray(s)

Onion

1 large, chopped

Back bacon, raw

2 rasher(s), medium, chopped

Calves Liver, raw

450 g, washed and thinly sliced

Salt

1 pinch

Black pepper

⅛ teaspoon(s)

Skimmed Milk

4 tablespoon(s)

Sage, Dried

1 tablespoon(s), level, & fresh sage leaves to garnish

Instructions

  1. Cook the potatoes in lightly salted boiling water until tender – they will take about 20 minutes.
  2. Meanwhile, heat the cooking spray in a large frying pan and gently cook the onion for about 10 minutes, until soft and golden. Remove half and reserve for the mash. Add the bacon to the pan and fry for 4-5 more minutes, then add the strips of liver and cook for a further 5 minutes or so, though take care that the liver is not overcooked, or else it will become tough. Season with a little salt and pepper.
  3. Mash the potatoes, then beat in the milk, reserved onion and sage. Reheat for a few moments, beating with a wooden spoon. Serve with the liver and garnish with fresh sage.

Notes

Lamb’s liver is more economical, if you are on a budget.

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