Drizzle oil into a hot pan add 1/2 the butter and add the thinly sliced shallots cook for a couple of minutes until browned.
Add the madeira and then the stock to the onions and bring to the boil, and lower to gently reduce – finish with a knob of butter and sherry vinegar.
Heat another non-stick pan until hot through and add the butter. While this is melting, season the calves liver with salt and pepper. And flour to lightly dust. When the butter begins foaming, add in the liver slices, cook on one side for 1 to minutes then flip over and cook for another minute.
For the onion rings, coat the onion rings in milk then flour and deep fry until crisp at 180°C.
To serve, pipe mash onto plates, and top with the liver and spoon over the gravy. Top with sage and onion rings.
Drizzle oil into a hot pan add 1/2 the butter and add the thinly sliced shallots cook for a couple of minutes until browned.
Add the madeira and then the stock to the onions and bring to the boil, and lower to gently reduce – finish with a knob of butter and sherry vinegar.
Heat another non-stick pan until hot through and add the butter. While this is melting, season the calves liver with salt and pepper. And flour to lightly dust. When the butter begins foaming, add in the liver slices, cook on one side for 1 to minutes then flip over and cook for another minute.
For the onion rings, coat the onion rings in milk then flour and deep fry until crisp at 180°C.
To serve, pipe mash onto plates, and top with the liver and spoon over the gravy. Top with sage and onion rings.
