| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 300 |
ml |
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 |
ml |
Chopped fresh flat leaf parsley |
| 125 |
ml |
Red wine; (4fl oz) |
| 60 |
ml |
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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