| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Main course, Here’s one , Earlier1 |
4 |
servings |
INGREDIENTS
| 4 |
|
110 g Calves Liver; (approximately) |
| 8 |
sl |
Pancetta |
| 2 |
|
Onions; (thinly sliced) |
| 1/4 |
|
Bottle Red Wine |
| 1 |
tb |
White Wine Vinegar |
| 1 |
tb |
Caster Sugar |
| 250 |
ml |
Veal Jus |
| 4 |
|
Portions Crushed; (not mashed) |
|
|
; Potatoes |
| 2 |
|
Cloves Garlic |
| 100 |
ml |
Double Cream |
| 1/4 |
|
Bottle Madeira |
|
|
Chervil; (to garnish) |
|
|
Seasoning |
|
|
Vegetable Oil |
INSTRUCTIONS
1. Slice the liver thinly and place in vegetable oil to cover.
2. Heat up the griddle.
3. Reduce the veal jus and Madeira by half.
4. Sweat the onions with the red wine, vinegar and sugar and cook
until translucent.
5. Heat the potatoes and boil the cream and garlic together and add
to the potatoes.
6. Griddle the liver for 15 - 20 seconds each side and reserve.
7. Griddle the pancetta until golden and crisp.
8. Serve the liver on a ring of curled potatoes with the onions on
top and two piece of pancetta.
9. Serve the sauce around and garnish with chervil. Serve
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”