Calves Liver with Caramelised Red Onion
Calves Liver with Caramelised Red Onion
Preparation time:
25 minutes
Cooking time:
50 minutes
Serves:
4

Ingredients

  • 80ml (⅓ cup) olive oil
  • 4 red onions, thinly sliced
  • 2 tbs caster sugar
  • 60ml (¼ cup) balsamic vinegar
  • Salt and pepper, to season
  • 4 x 150g pieces calves liver, trimmed
  • 50g thick bacon, cut into 1cm pieces

PURÉE

  • 4 large potatoes, chopped
  • 500ml (2 cups) chicken stock
  • 100g butter
  • 100ml cream

SAUCE

  • 1 tbs olive oil
  • 200g eschalots, diced
  • 200g streaky bacon, diced
  • 2 garlic cloves, diced
  • 150ml port
  • 200ml chicken stock
  • 3 thyme sprigs
  • 1 bay leaf
  • 70g butter, diced
  1. Method
  2. Notes

  1. Heat half the oil in a frying pan over medium heat. Add onions and cook, covered and stirring occasionally, for 12-15 minutes or until very soft and golden brown. Sprinkle over sugar and cook, stirring, for a further 3-4 minutes or until sticky and caramelised. Add vinegar and simmer, stirring, for 1-2 minutes or until reduced and thickened. Season well and remove from heat.
  2. To make puré, place potatoes in a saucepan and add enough stock to cover, topping up with water if necessary. Bring to a gentle boil. Boil for 10-12 minutes or until tender. Drain and allow steam to evaporate. Pass potatoes through a ricer into a large bowl. Add butter and cream and beat with a wooden spoon to combine. Season.
  3. To make sauce, heat oil in a frying pan over medium heat. Add eschalots and cook, stirring, for 3 minutes or until just soft. Add bacon and garlic and cook, stirring, for a further 3 minutes. Add port and simmer, stirring, for 4-5 minutes or until reduced by half.
  4. In a separate saucepan, heat the stock, thyme and bay leaf. Add to port mixture and simmer over medium-low heat for 15-20 minutes or until slightly thickened. Strain liquid and return to same pan. Whisk in butter, one cube at a time, until combined and glossy.
  5. Heat remaining oil in a frying pan over medium-high heat. Season liver all over and add to pan. Cook for 1-2 minutes on each side. Transfer to a warm plate and set aside, lightly covered with foil, for 5 minutes to rest.
  6. Add bacon to same pan that liver was cooked in and cook for 3-4 minutes or until crisp.
  7. Divide puré among serving plates and top with liver and onions. Spoon over sauce to serve.

This recipe has been tested.

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