| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa, Bramley’s, Country, Kit |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Calf's liver; thin slices |
| 15 |
g |
Unsalted butter |
|
|
Seasoning |
| 150 |
ml |
Malmsey Madeira |
|
|
Chopped chives |
INSTRUCTIONS
Wash, dry and skin liver. Cut out any veins and sinew using a sharp pair of
scissors. (Trimming liver properly is important.) Heat in heavy based
frying pan until evenly hot. Add a small knob of butter and swirl round.
Add 3-4 slices of liver and cook briefly until browned, approximately 1-2
minutes.
Turn and cook on the other side. The liver should be just pink in the
middle.
Add Madeira to the pan, scraping up all the meaty bits into it. Check
seasoning. Add a handful of chopped chives and serve with liver.
Serve on a bed of braised red cabbage with bubble & squeak.
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