Calves Liver, Onions, Bacon and Mash
A gourmet twist on a classic dish...Rich calves' liver, crispy pancetta, creamy mash, and golden fried onions, all topped with a luscious Madeira sauce. Pure comfort on a plate!
Ingredients
- 4 calves’ liver, sliced
- 1 tbsp plain flour
For the sauce
- 100g pancetta, sliced
- 15g butter
- 1 shallot, sliced
- 400ml veal jus
- 50ml Madeira wine
- 1 tsp sherry vinegar
- 25g butter
For the onions
- 1 onion, sliced thinly
- 50ml milk
- 50g plain flour
For the mash
- 300g ready-made mash
- 50g butter
- 50ml double cream
- Seasoning
To serve
- Deep fried sage leaves
Method
- Drizzle oil into a hot pan, add the pancetta and cook for a couple of minutes until browned. Drain onto kitchen paper.
- In the same pan add the butter and shallots and cook until just softened.
- Add in the Madeira followed by the stock and bring to the boil. Lower the heat to gently reduce. Finish with a knob of butter and the sherry vinegar. Heat another non-stick pan until hot. Add the butter – while this is melting, season the calves’ 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.
- Place the liver and bacon into the pan with the sauce.
- Coat the onions in milk and flour then deep fry at 180°C for 1 to 2 minutes, until crisp.
- To serve, spoon mash onto plates and top with liver, spooning over the sauce. Garnish with sage and crisp onions.
Ingredients
- 4 calves’ liver, sliced
- 1 tbsp plain flour
For the sauce
- 100g pancetta, sliced
- 15g butter
- 1 shallot, sliced
- 400ml veal jus
- 50ml Madeira wine
- 1 tsp sherry vinegar
- 25g butter
For the onions
- 1 onion, sliced thinly
- 50ml milk
- 50g plain flour
For the mash
- 300g ready-made mash
- 50g butter
- 50ml double cream
- Seasoning
To serve
- Deep fried sage leaves
Method
- Drizzle oil into a hot pan, add the pancetta and cook for a couple of minutes until browned. Drain onto kitchen paper.
- In the same pan add the butter and shallots and cook until just softened.
- Add in the Madeira followed by the stock and bring to the boil. Lower the heat to gently reduce. Finish with a knob of butter and the sherry vinegar. Heat another non-stick pan until hot. Add the butter – while this is melting, season the calves’ 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.
- Place the liver and bacon into the pan with the sauce.
- Coat the onions in milk and flour then deep fry at 180°C for 1 to 2 minutes, until crisp.
- To serve, spoon mash onto plates and top with liver, spooning over the sauce. Garnish with sage and crisp onions.
