How
many it serves: 4
Preparation time:20 Mins
Category : Offal
Type: Offal
Ingredients
- For the braised liver and onions
- 600g/1lb 5oz calf's liver, cut into 2cm/¾in thick slices
- 4 tbsp plain flour
- salt and freshly ground black pepper
- 50g/2oz butter
- 1 tbsp olive oil
- 20 baby onions, peeled
- 175ml/6fl oz red wine
- 500ml/18fl oz hot beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 350g/12oz carrots, cut into thick half moons
- For the leek mash
- 500g/1lb 2oz potatoes, peeled and cut into chunks
- 1 tbsp olive oil
- 2 leeks, thinly sliced
- 50g/2oz butter, plus extra to serve
Recipe Steps
- Preheat the oven to 180C/350F/Gas 4.
- For the braised liver and onions, place the liver slices onto a plate. Dredge with the flour and season with salt and freshly ground black pepper.
- Heat a casserole dish until hot, then add half of the butter. Add the liver to the pan in batches and fry until golden-brown and slightly crusted. Remove from the pan and repeat with the remaining liver. When all the liver is browned, set it aside on a plate.
- Meanwhile, heat a separate frying pan until hot and add the olive oil and onions. Fry for 2-3 minutes, or until golden-brown and tender. Set aside and keep warm.
- Pour the red wine into the casserole used to cook the liver. Bring to a simmer and stir with a wooden spoon, scraping up the bits from the bottom of the pan. Simmer until the wine is reduced by a third.
- Add the stock and bring to a simmer. Add the thyme, bay leaf and carrots and season, to taste, with salt and freshly ground black pepper.
- Return the liver to the pan and stir gently, making sure the liver is below the surface of the liquid. Bring back to a simmer, then place in the oven and cook for 30-45 minutes, or until the liver is tender. Remove from the oven, remove the liver to a plate and keep warm.
- Return the casserole dish to the heat and bring the sauce to the boil. Boil for 2-3 minutes, or until slightly thickened. Whisk in the remaining butter. Return the liver to the pan and season, to taste, with salt and freshly ground black pepper.
- Meanwhile, for the leek mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain well and return to the pan. Place the pan back over a gentle heat and shake to drive off any excess moisture. Remove from the heat and mash with a potato masher until smooth.
- Heat a frying pan until hot and add the olive oil and leeks. Fry gently for 3-4 minutes until softened. Season, to taste, with salt and freshly ground black pepper and add to the mashed potato. Add the butter and mix well.
- To serve, divide the leek mash among four serving plates and top with a little butter. Place the liver alongside and spoon over the gravy and onions.
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