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Pan-fried Calves Liver With Champ

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(0)
CATEGORY CUISINE TAG YIELD
Grains, Dairy 1 Servings

INGREDIENTS

600 g Calves liver, fairly thinly
sliced
15 g Unsalted butter
Salt and freshly ground
black pepper
150 Malmsey Madeira
1 T Pine nuts
1 Bay leaf
1 kg Potatoes, choose ones such
as
King Edwards or
Desiree or Cava
Salt
12 Spring onions, finely
chopped
300 Milk
80 g Unsalted butter
Scraping of fresh nutmeg
16 Baby beetroots
16 Shallots
30 g Unsalted butter
1 T Caster sugar
2 T Salt
1 T Thyme flowers

INSTRUCTIONS

Trim the liver carefully of all skin and veins. Heat a cast pan or
skillet until evenly hot, swirl in the first 15g of butter and when  it
is foaming add the pieces of liver. Fry briskly on both sides for
about half a minute each (dependant on how thick the liver is) for it
to be lightly pink in the middle. Add pine kernels to brown. Remove
liver and keep warm.  Deglaze pan with red wine, scraping up the crusty
cooking juices into  the wine. Add bay leaf. (You could use dark
chicken stock if you  prefer).  Reduce by half. Add Madeira. Strain
through a fine sieve into a clean  pan and finish by whisking in a
little more unsalted butter. Serve  liver with the sauce poured around,
a dollop of champ with butter on  and a braised beetroot and shallots.
Champ  Cook the potatoes in boiling salted water until soft. Drain. Dry
out  (with lid on) for a few minutes and then mash thoroughly. Bring
the  spring onions, milk and a little salt and nutmeg to the boil. Pour
onto the potatoes and gradually beat until light, fluffy and smooth.
Check seasoning.  Champ is always served with a good dollop of butter
on top to mix in.  Make sure you use unsalted butter so as not to upset
the balance of  the seasoning.  Braised beetroots and shallots:  Blanch
the beetroots, cook and peel them. Peel the shallots. In a  large deep
sided frying pan put the beetroots, shallots, butter,  sugar and salt
and barely cover them with cold water (approx 300ml).  Bring to the
boil then turn the heat to half and keep them on a fast  simmer until
the vegetables are cooked and the liquor has almost  evaporated but has
become a thickened sauce. Taste and adjust if  necessary adding some
freshly ground black pepper.  Scatter with thyme flowers and leave in a
warm place for the flavours  to infuse. Serve with the calves liver.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5653
Calories From Fat: 1013
Total Fat: 115.9g
Cholesterol: 268.8mg
Sodium: 16047.1mg
Potassium: 22439.8mg
Carbohydrates: 1090.6g
Fiber: 13.6g
Sugar: 5.9g
Protein: 173g


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