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Calves Liver with sauté Hispi cabbage, creamy mash potato, crispy onion rings and gravy

Ingredients:

Ingredients for the gravy-

50g unsalted butter

2-3 shallots

1tbsp plain flour

½ tsp Dijon mustard

2 tsp fresh thyme leaves

200ml red wine

500ml beef stock

2tbsp fresh parsley, finely chopped

 

Ingredients for the creamy mash potato-

2kg potatoes, peeled and quartered

150g butter

150ml whole milk

 

Ingredients for the crispy onion rings-

2 small onions, peeled and finely sliced into rings

1tsp dried yeast

300ml beer

300g plain flour

 

Ingredients for the saute hispi cabbage-

50g unsalted butter

1 hispi cabbage, thinly sliced

 

Ingredients for the calves liver-

8 thin slices calves liver

50g unsalted butter

Calves Liver with sauté Hispi cabbage, creamy mash potato, crispy onion rings and gravy
Difficulty: easy
Serves: 4

Instructions:

Method for the gravy-

  • Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the shallots and fry for 2-3 minutes, or until just softened.
  • Add the flour and mustard powder and stir well to combine, then cook for a further minute.
  • Add the red wine, stir well and bring the mixture to the boil. Reduce the heat to a simmer, then simmer until the volume of liquid has reduced by one third.
  • Add the beef stock and return the mixture to the boil. Reduce the heat slightly and simmer gently for 15-20 minutes, or until the liquid has thickened. Season, to taste, with salt and freshly ground black pepper.

 

Method for the creamy mash-

  • Boil the potatoes in salted water for 15 minutes, or until tender. Drain and place the potatoes back into the saucepan over the heat to remove excess moisture.
  • Place three-quarters of the butter and milk into a saucepan and heat until the butter is melted. Add to the mash and beat well until soft and creamy. Finally season with salt and freshly ground black pepper.

Method for the crispy onion rings-

  • Place the yeast and beer into a bowl and whisk together.
  • Add 200g/7oz of the plain flour and whisk to a smooth batter. Set aside for five minutes.

Method for the hispi cabbage-

  • Heat the butter with 50ml/2fl oz water to make an emulsion. Add the cabbage, cover with a lid and steam for 2-3 minutes. Season with salt and pepper.

Method for the calves liver-

  • Season the slices of calves’ liver on both sides with salt and freshly ground black pepper.
  • Heat the butter in frying pan over a medium heat. When the butter is foaming, add the seasoned calves’ liver slices and fry for 1-2 minutes on each side, or until golden-brown on both sides.

To Serve-

  • Place the mash on a plate along with the cabbage and place the liver on top.
  • Pour over the gravy and top with the onion rings and parsley.

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