Te Ate o Whakarae


  • 210g lambs liver
  • 120g butter
  • 60ml olive oil
  • 3 lemons
  • 10g chives
  • 100g lettuce
  • Pinch salt
  • Pinch pepper
  • 2 tbsp parsley (finely chopped)


  1. Preparing the liver which is absolutely fresh, we slice the liver on a clean board into very long thin slices. Next we shred the lettuce as thin as possible and leave aside. Finely chop the parsley and chives together and leave and leave aside
  2. In a hot pan add the butter and olive oil in equal share. When hot add the liver and we cook them very quickly and removing them to a clean plate. Because the liver is sliced thinly we are only sealing the liver and removing them quickly. When the liver is cooked leave to one side, add some more butter to the pan and add the lemon juice and lots of butter to make a lemon butter sauce. Reduce the mixture to a saucy consistency then add the liver back to the sauce to completely coat the liver with the butter. Add the lettuce and chives just to heat the lettuce then we are ready to plate up

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