Calves Liver, Onions, Bacon and Mash
A proper classic – tender calves’ liver with crispy pancetta, creamy mash and a rich Madeira gravy, topped with crisp onions and fried sage. Rich, comforting and packed with flavour.
Ingredients
- 4 Calves liver, slices
- 1 tbs plain flour
Sauce
- 100g pancetta sliced
- 15g butter
- 1 shallot sliced
- 400ml ml Veal jus
- 50ml Madeira
- 1 tsp Sherry vinegar
- 25g Butter
- onions
- 1 Onion sliced thinly
- 50ml milk
- 50g plain flour
- 300g Mash
- 50g butter
- 50ml double cream
- Seasoning
To serve
- Deep fried sage leaves
Method
- Drizzle oil into a hot pan and add the pancetta, cook for a couple of minutes until browned, drain onto kitchen paper.
- In the same pan, add the butter and shallots. Cook until just soft.
- Add the wine, then the stock and bring to the boil. Lower to gently reduce by ½. Finish with a knob of butter and sherry vinegar, then pop in the liver and bacon.
- Heat another non-stick pan until hot through and add the butter. While this is melting, season the calf’s liver with salt and pepper. When the butter begins foaming, add the liver slices, cook on one side for 2 minutes, then flip over and cook for another 2 minutes.
- Coat the onions in milk and flour, then deep fry at 180c for 1 to 2 minutes until crisp.
- To serve, spoon mash onto plates and top with liver spooning over the gravy. Garnish with sage and crisp onions.
Ingredients
- 4 Calves liver, slices
- 1 tbs plain flour
Sauce
- 100g pancetta sliced
- 15g butter
- 1 shallot sliced
- 400ml ml Veal jus
- 50ml Madeira
- 1 tsp Sherry vinegar
- 25g Butter
- onions
- 1 Onion sliced thinly
- 50ml milk
- 50g plain flour
- 300g Mash
- 50g butter
- 50ml double cream
- Seasoning
To serve
- Deep fried sage leaves
Method
- Drizzle oil into a hot pan and add the pancetta, cook for a couple of minutes until browned, drain onto kitchen paper.
- In the same pan, add the butter and shallots. Cook until just soft.
- Add the wine, then the stock and bring to the boil. Lower to gently reduce by ½. Finish with a knob of butter and sherry vinegar, then pop in the liver and bacon.
- Heat another non-stick pan until hot through and add the butter. While this is melting, season the calf’s liver with salt and pepper. When the butter begins foaming, add the liver slices, cook on one side for 2 minutes, then flip over and cook for another 2 minutes.
- Coat the onions in milk and flour, then deep fry at 180c for 1 to 2 minutes until crisp.
- To serve, spoon mash onto plates and top with liver spooning over the gravy. Garnish with sage and crisp onions.
