Calves Liver With Onions, Figs And Red Wine

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Superchefs	1	Servings

INGREDIENTS

300		Olive oil, 10fl oz
2		Onions
25	g	Plain flour, 3/4oz
		Flaked sea salt and freshly
		ground black
		pepper
900	g	Calves liver, thinly sliced
		2lb
225	g	Seedless white grapes, 8oz
4		Purple figs, sliced into
		rounds
60		Chopped fresh flat leaf
		parsley
125		Red wine, 4fl oz
60		Meat stock, 2fl oz
450	g	Potatoes and parsnips, 1lb
		Creme fraiche
1		Sprig fresh flat leaf
		parsley to garnish
		Little milk

INSTRUCTIONS

Heat the oil and half of the butter in a frying pan. Add the onions
and stir well, then cook for 10 minutes until the onions are sot and
beginning to caramelise.  Meanwhile, place the flour on a plate and
season with the salt and  black pepper, fold the liver to the flour and
toss to coat both sides.  Add the remaining butter to the frying and
then pour in the the  floured slices of liver and fry for 3?4 minutes
until browned on both  sides.  Add the grapes, figs and chopped parsley
and cook for 2 mintues. Stir  in the wine and meat stock and simmer,
stirring, for about 5 minutes  until the juice has thickened.  Serve
immediately with parsnips and potato puree garnished with  sprigs of
parsley.  Potato and parsnip puree: Peel and roughly chop the parsnips
and  potatos. Put them in a large pan, cover with cold water and bring
to  the boil. Boil for 15?20 minutes, until very tender. Drain and
return  to the pan. Mash with 4 tbsp of creme fraiche, 25g (1oz) butter
and a  little milk. Season well with salt and pepper. Serve hot.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 198 Calories From Fat: 10 Total Fat: 1.2g Cholesterol: 0mg Sodium: 440mg Potassium: 426.5mg Carbohydrates: 43.8g Fiber: 5.3g Sugar: 10.4g Protein: 5.2g