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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Breaded Liver on Beef Crackling Puree

Introduction & Inspiration

'Breaded' liver it is extremely tasty, with an incredible flavour furnished by the oxtail sauce reduction. A wonderful change from other, more bland liver dishes. The breading is provided by a very fine crispy Parma ham powder to give it a nice savoury flavour and the hot beef crackling is blended to a purée consistency with a touch of the rich cooking sauce.

It's an ideal combination of flavours, quick to make and perfect for a week night meal to ensure you're getting your regular intake of liver on PKD.

I hope you will enjoy making this dish. Please let me know how it turned out for you.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less Than 30 Minutes

Serving Size

1 x 'Breaded' Liver on Beef Crackling Purée

Main Ingredients:

140g Veal Liver

125ml Oxtail Cooking Juices (plus 50ml extra for deglazing)

55g Beef Crackling

25g Crispy Parma Ham Powder

10g Lard for coating



Sprig of Parsley (Optional)

1 tsp Crispy Parma Ham Powder (Optional)

Recipe Instructions

Pre heat the oven to 80c.


Give the veal liver a quick rinse under running water and then pat it dry with a paper towel. Place the liver on a wooden chopping board.


Use a pastry brush to coat the veal liver all over with melted lard.


Sprinkle the crispy Parma ham powder into a large enough dish ( a similar size as the slice of veal liver).


Now use kitchen tongs to dip the liver into the powder until all sides are fully coated.


Add any remaining melted lard to the centre of a frying pan on medium-high heat and then add the oxtail cooking juices. Leave the juices to reduce down for 6 or so minutes, stirring occasionally, until it begins to turn into a thicker sauce and bubbles up.


At this point you can add the liver to the pan. Cook for 2 minutes on one side, before flipping the liver over with the kitchen tongs and cooking the remaining side for 2 minutes.


Add the 'breaded' liver onto a lined baking tray along with a serving plate. Wait for the oven to reach temperature and then turn it off, before adding your tray to the oven.


Deglaze the frying pan by adding it back on a medium heat and pouring in the extra oxtail cooking juices, along with the beef crackling pieces. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the jus.


Once the beef crackling pieces are nice and warm, add them to a mini blender, together with a 3-4 tablespoons of the jus from the frying pan. Blend, until the beef crackling resembles a purée in consistency.


Remove the liver and serving plate from the oven.


Add the beef crackling purée to the centre of the serving plate in a long strip (roughly the size of the liver slices).


Use a knife to cut the liver into thin slices on a wooden chopping board and then using a spatula, carefully transfer the slices on top of the purée.


Use a spoon to drizzle your liver with the remaining jus from the frying pan. Top with a sprinkle of crispy Parma ham powder and a sprig of parsley for decoration.


Bon Appetit!


Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


You can also coat your liver using egg yolk or liver pâté as well for variation. If using eggs, be sure to use free range, organic eggs.

If you're not able to use crispy Parma Ham Powder for the 'breading' you can always use Beef Tripe 'Flour' or 'Pulled Pork Flour' or even just grind up some tripe, beef, liver or pork sheets into a fine powder.


If you do not have any veal liver available, then use lamb or else beef liver instead.


Check out my Crispy Parma Ham Powder, Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make all of these.


If you do not have any oxtail cooking juices, use another type of broth, ideally one that has a lot of flavour. 

If you like this recipe, why not try out my Breaded Liver With Pulled Pork Sauce too!


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