Drizzle the vegetable oil into a hot pan over a medium heat and add half of the butter. When the butter has melted add the thinly sliced shallots and cook for a couple of minutes until browned.
Add the Madeira and flambé. Add the stock to the onions and bring to the boil then lower the heat to gently reduce. Finish with a knob of butter and the sherry vinegar.
To make the mashed potato add the ingredients to a pan and mix until thoroughly combined and keep warm until ready to serve.
Heat another non-stick pan over a medium heat and when it hot add the rest of the butter. While the butter melts season the calves’ liver with salt and pepper then dust in flour. When the butter begins foaming add the liver slices, cook on one side for 1 – 2 minutes then flip over and cook for another minute.
To serve your Calves’ Liver with Onion Gravy and Mash: spoon the mashed potatoes onto plates, top with the slices of liver and pour over the gravy.
Drizzle the vegetable oil into a hot pan over a medium heat and add half of the butter. When the butter has melted add the thinly sliced shallots and cook for a couple of minutes until browned.
Add the Madeira and flambé. Add the stock to the onions and bring to the boil then lower the heat to gently reduce. Finish with a knob of butter and the sherry vinegar.
To make the mashed potato add the ingredients to a pan and mix until thoroughly combined and keep warm until ready to serve.
Heat another non-stick pan over a medium heat and when it hot add the rest of the butter. While the butter melts season the calves’ liver with salt and pepper then dust in flour. When the butter begins foaming add the liver slices, cook on one side for 1 – 2 minutes then flip over and cook for another minute.
To serve your Calves’ Liver with Onion Gravy and Mash: spoon the mashed potatoes onto plates, top with the slices of liver and pour over the gravy.
