INGREDIENTS

INSTRUCTIONS

CHAMP
BRAISED BEETROOTS AND SHALLO
Trim the liver carefully of all skin and veins. Heat a cast pan or skillet
until evenly hot, swirl in the first 15g of butter and when it is foaming
add the pieces of liver. Fry briskly on both sides for about half a minute
each (dependant on how thick the liver is) for it to be lightly pink in the
middle. Add pine kernels to brown. Remove liver and keep warm.
Deglaze pan with red wine, scraping up the crusty cooking juices into the
wine. Add bay leaf. (You could use dark chicken stock if you prefer).
Reduce by half. Add Madeira. Strain through a fine sieve into a clean pan
and finish by whisking in a little more unsalted butter. Serve liver with
the sauce poured around, a dollop of champ with butter on and a braised
beetroot and shallots.
Champ:
Cook the potatoes in boiling salted water until soft. Drain. Dry out (with
lid on) for a few minutes and then mash thoroughly. Bring the spring
onions, milk and a little salt and nutmeg to the boil. Pour onto the
potatoes and gradually beat until light, fluffy and smooth. Check
seasoning.
Champ is always served with a good dollop of butter on top to mix in. Make
sure you use unsalted butter so as not to upset the balance of the
seasoning.
Braised beetroots and shallots:
Blanch the beetroots, cook and peel them. Peel the shallots. In a large
deep sided frying pan put the beetroots, shallots, butter, sugar and salt
and barely cover them with cold water (approx 300ml). Bring to the boil
then turn the heat to half and keep them on a fast simmer until the
vegetables are cooked and the liquor has almost evaporated but has become a
thickened sauce. Taste and adjust if necessary adding some freshly ground
black pepper.
Scatter with thyme flowers and leave in a warm place for the flavours to
infuse. Serve with the calves liver.
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