Make Flavorful, Moist, Tender...Calf's Liver
I know liver isn't everyone's cup of tea, but stop and think...it may have been the way it was prepared. Let's update a sumptuous hearty supper with this calves liver and bacon recipe, serving the liver with creamy mash, buttery kale and a rich red wine sauce. The sauce is something of an undertaking, requiring a fair few ingredients and plenty of simmering time, but the deep, complex flavor of the finished result is worth the time taken to put it together, plus there will be plenty leftover to freeze and add a touch of luxury to other warming winter suppers.
Calf’s Liver, Mashed Potato, Bacon and Melted Onions
Serves 2
Total time: 3 hours, plus 3 hours to make the sauce.
(remember, plenty leftover sauce to freeze and add a touch of luxury to other warming winter suppers).
Ingredients
Liver
1 lb of calf's livers
4 slices of bacon , thinly sliced
butter
sage leaves
Red Wine Sauce
2 1/4 lb of beef trimmings, diced
1 1/8 lb of rib of beef bones
3 1/2 oz of button mushrooms, sliced
1 carrot, sliced
1 leek, sliced
1 celery stick, sliced
1 onion, sliced
1 plum tomato, halved
2 oz of pancetta, whole
2 black peppercorns
1 star anise
4 fl oz of brandy
7 fl oz of port
7 fl oz of Madeira
1 pint of red wine
2 pints of chicken stock
2 pints of veal stock
thyme
bay leaf
1/2 lemon, juiced
1/2 bunch of parsley
Mashed Potato
1 lb of potato, peeled
salt
butter
milk
Melted Onions
4 oz of butter
1 lb of onion, thinly sliced
Curly Kale
11 oz of curly kale
2 oz of butter
Directions
Red Wine Sauce
Roast the bones and brown off the beef, then remove from the pan and drain. Fry off the carrots, leeks, celery and pancetta until caramelized, then add the onions and star anise to the pan and fry until golden brown. Sauté the mushrooms and add all the caramelized vegetables to the braised beef and bones.
Combine the port, Madeira and brandy in a large pan and simmer until reduced by half. Add the red wine and reduce by half again, then add the caramelized vegetables, meat and bones to the pan along with the tomato, stock and herbs. Simmer gently for 3 hours.
Melted Onions
While the stock is simmering prepare the melted onions. Cook the sliced onion very gently in the butter over a low heat until completely tender - this will take a couple of hours.
Pass the red wine stock through a fine sieve and reduce to a sauce consistency, adding the lemon juice and chopped parsley to the pan. Strain again and set aside until required, remembering to reheat.
Mashed Potato
Peel and cut potatoes then rinse under cold water for 10 minutes. Place in a pan and cover with water, adding 2 tbsp of salt per quart of water. Bring the pan to the boil and simmer until soft and fluffy.
Drain the potatoes and pass them through a potato ricer followed by a drum sieve to create a smooth purée. (A food processor works well to puree the potatoes). Add 4 oz of butter to the potato puree' Mix thoroughly and set aside until closer to serving time.
butter
Bacon
Place the bacon on a tray and cook in the oven at 400°F until golden brown. Drain on kitchen paper and allow to cool.
Kale
Bring a pan of water to the boil and blanch the kale in it for 2 minutes. Refresh in iced water, then sweat gently in butter ready to serve.
Liver
For the liver, heat a splash of oil in a frying pan until hot. Slice the liver into 1/2 in thick pieces and fry in the hot oil until golden brown. Turn the liver over, add a little butter to the pan and fry until golden on all sides. Leave to rest for 2 minutes before serving.
When ready to serve reheat the mashed potato slowly until it reaches a suitable temperature, mixing well to ensure the mash is smooth. Still stirring, add milk to the pan until the butter begins to emulsify.
To serve, pour a little of the red wine sauce onto the plate along with a generous serving of the creamy mash. Arrange a portion of kale onto the plate and top with the fried liver, spooning over more of the sauce. Garnish with the bacon and a couple of sage leaves and serve immediately.
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