| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Main course | 4 | Servings | |
INGREDIENTS
| 4 | 110 g Calves Liver | |
| approximately | ||
| 8 | Pancetta | |
| 2 | Onions, thinly sliced | |
| 1/4 | Bottle Red Wine | |
| 1 | T | White Wine Vinegar |
| 1 | T | Caster Sugar |
| 250 | Veal Jus | |
| 4 | Portions Crushed, not | |
| mashed | ||
| Potatoes | ||
| 2 | Cloves Garlic | |
| 100 | Double Cream | |
| 1/4 | Bottle Madeira | |
| Chervil, to garnish | ||
| Seasoning | ||
| Vegetable Oil |
INSTRUCTIONS
Slice the liver thinly and place in vegetable oil to cover. Heat up the griddle. Reduce the veal jus and Madeira by half. Sweat the onions with the red wine, vinegar and sugar and cook until translucent. Heat the potatoes and boil the cream and garlic together and add to the potatoes. Griddle the liver for 15 - 20 seconds each side and reserve. Griddle the pancetta until golden and crisp. Serve the liver on a ring of curled potatoes with the onions on top and two piece of pancetta. Serve the sauce around and garnish with chervil. Serve Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 8.3mg
Potassium: 486.3mg
Carbohydrates: 22.5g
Fiber: 3.1g
Sugar: 3.3g
Protein: 2.6g