You are here:

Calves' liver with red vermouth and orange

Martin Blunos from Great Food Live
Martin Blunos tries a new slant on an old favourite with his version of the classic liver with Dubbonet and orange

Calves' liver with red vermouth and orange

Method

1. First of all, prepare the chicory. Preheat the oven to 160C/gas 2. Bring a large pan of slightly salted water to the boil.

2. Plunge the chicory in and cook for 5 minutes. Drain well and leave to cool for a few minutes. Gently squeeze in a dry tea towel to remove excess water.

3. Cut the chicory in half down the length. Heat the butter in an ovenproof frying pan and cook the chicory, cut side down, for a few minutes, until golden. Turn the chicory over and pour over the orange juice and stock.

4. Season with the sugar, salt and pepper, cover loosely with foil and bake for about 20-30 minutes.

5. Meanwhile, heat 1 teaspoon of the butter and fry the shallot and garlic until soft and golden.

6. Pour in the vermouth.

7. Grate the zest from the orange and add it to the pan with the juice from half of it. Bring the mixture to the boil and cook for 2 minutes to burn off the alcohol.

8. Add the stock and simmer for 5 minutes or so, until reduced and thickened. Season with salt and pepper and a little sugar, if needed.

9. Season the liver slices.

10. Heat the remaining butter and the oil together in a frying pan and heat oil and fry the liver for about 2-3 minutes on each side. Serve with the chicory, pour over the sauce and garnish with a scattering of parsley.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 45 min
Cook: 50 min

Ingredients

For the chicory

4 heads fresh Chicory
2 tsp unsalted Butter
1 tsp caster sugar
salt and fresh ground black pepper
1 orange, juice only
150ml chicken stock, or vegetable stock

For the liver

2 tsp unsalted Butter
1 shallot, peeled and sliced
1 garlic clove, crushed to a paste
120ml red vermouth
1 orange
200ml brown chicken stock
caster sugar
600g calves' liver, trimmed and cut into thin slices
2 tsp Olive oil
1 small bunch flat-leaf parsley, chopped, to serve