This isn't really a normal recipe I would look for on Calories and Creon, I haven't chose it because I think it looks high calorie or has a red for fat on the nutritional 'traffic light' system, I've chose it because it has liver in and today is 12years since I had my liver transplant, in the hospital, more than once when I asked what was for dinner the oh-so-funny reply was 'liver' so I thought I would stick a cheeky liver recipe in today ;)
Ingredients
- For the rosemary garlic chips
-
3 large potatoes
-
500ml/17½fl oz olive oil
-
500ml/17½fl oz sunflower oil
-
2 sprigs fresh rosemary
-
2 garlic cloves, lightly crushed
- For the mustard mayonnaise
-
1 free-range egg yolk
-
2 tsp Dijon mustard
-
200ml/7fl oz olive oil
-
½ lemon, juice only
-
salt and freshly ground black pepper
- For the calves' liver
-
300g/10½oz swiss chard
-
1 tbsp sunflower oil
-
4 slices calves' liver
-
salt and freshly ground black pepper
-
80g/3oz unsalted butter
-
100ml/3½fl oz balsamic vinegar
-
2 tbsp olive oil
Preparation method
-
For the rosemary garlic chips, peel the potatoes and cut into 1.5cm/½in cubes. Place into a heavy-based pan and cover with the two oils. Slowly bring to a simmer, and cook for 10-12 minutes, or until the potato is just tender.
-
Add the rosemary and garlic, increase the heat and cook for a further 4-5 minutes, or until the potatoes are pale golden-brown. Remove with a slotted spoon and set aside to drain on kitchen paper.
-
For the mustard mayonnaise, whisk the egg yolk and mustard together until smooth and well combined. Slowly whisk in the olive oil, starting with a drop at a time and moving to a thin, steady stream, until the mixture is smooth and emulsified. Add the lemon juice and season to taste with salt and freshly ground black pepper.
-
Preheat the oven to 220C/425F/Gas 7.
-
For the calves liver, pick the leaves from the chard and blanch the stalks in a pan of boiling salted water for 1-2 minutes, until tender. Add the chard leaves and blanch for one minute, or until wilted. Drain and pat dry on kitchen paper. Slice the stems into batons and set aside.
-
Heat an ovenproof frying pan over a medium heat and add the sunflower oil. Add the liver slices and fry for 1-2 minutes, then turn over. Season with salt and freshly ground black pepper, then add half the butter to the pan and transfer to the oven for 2-3 minutes, until the liver is just cooked through but still slightly pink in the middle.
-
Remove the liver with a slotted spoon and set aside to rest. Drain the butter from the pan, then return to the heat and add the balsamic vinegar. Cook until the liquid has reduced by half, then add the remaining butter and stir until melted and combined with the vinegar. Add the liver back into the pan to warm through before serving.
-
Heat a little olive oil in a clean frying pan, add the chard and fry for one minute to warm through.
-
To serve, arrange the chard in the centre of four serving plates and top each serving with a slice of liver. Drizzle over the balsamic reduction. Arrange the potato chips around the plate, dotting the mayonnaise in the space between each chip.
This isn't really a normal recipe I would look for on Calories and Creon, I haven't chose it because I think it looks high calorie or has a red for fat on the nutritional 'traffic light' system, I've chose it because it has liver in and today is 12years since I had my liver transplant, in the hospital, more than once when I asked what was for dinner the oh-so-funny reply was 'liver' so I thought I would stick a cheeky liver recipe in today ;)
Ingredients
- For the rosemary garlic chips
- 3 large potatoes
- 500ml/17½fl oz olive oil
- 500ml/17½fl oz sunflower oil
- 2 sprigs fresh rosemary
- 2 garlic cloves, lightly crushed
- For the mustard mayonnaise
- 1 free-range egg yolk
- 2 tsp Dijon mustard
- 200ml/7fl oz olive oil
- ½ lemon, juice only
- salt and freshly ground black pepper
- For the calves' liver
- 300g/10½oz swiss chard
- 1 tbsp sunflower oil
- 4 slices calves' liver
- salt and freshly ground black pepper
- 80g/3oz unsalted butter
- 100ml/3½fl oz balsamic vinegar
- 2 tbsp olive oil
Preparation method
- For the rosemary garlic chips, peel the potatoes and cut into 1.5cm/½in cubes. Place into a heavy-based pan and cover with the two oils. Slowly bring to a simmer, and cook for 10-12 minutes, or until the potato is just tender.
- Add the rosemary and garlic, increase the heat and cook for a further 4-5 minutes, or until the potatoes are pale golden-brown. Remove with a slotted spoon and set aside to drain on kitchen paper.
- For the mustard mayonnaise, whisk the egg yolk and mustard together until smooth and well combined. Slowly whisk in the olive oil, starting with a drop at a time and moving to a thin, steady stream, until the mixture is smooth and emulsified. Add the lemon juice and season to taste with salt and freshly ground black pepper.
- Preheat the oven to 220C/425F/Gas 7.
- For the calves liver, pick the leaves from the chard and blanch the stalks in a pan of boiling salted water for 1-2 minutes, until tender. Add the chard leaves and blanch for one minute, or until wilted. Drain and pat dry on kitchen paper. Slice the stems into batons and set aside.
- Heat an ovenproof frying pan over a medium heat and add the sunflower oil. Add the liver slices and fry for 1-2 minutes, then turn over. Season with salt and freshly ground black pepper, then add half the butter to the pan and transfer to the oven for 2-3 minutes, until the liver is just cooked through but still slightly pink in the middle.
- Remove the liver with a slotted spoon and set aside to rest. Drain the butter from the pan, then return to the heat and add the balsamic vinegar. Cook until the liquid has reduced by half, then add the remaining butter and stir until melted and combined with the vinegar. Add the liver back into the pan to warm through before serving.
- Heat a little olive oil in a clean frying pan, add the chard and fry for one minute to warm through.
- To serve, arrange the chard in the centre of four serving plates and top each serving with a slice of liver. Drizzle over the balsamic reduction. Arrange the potato chips around the plate, dotting the mayonnaise in the space between each chip.
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