Calves' liver with caramelised shallots

Method

1. Heat the butter in a frying pan and fry the shallots until they starte to brown. Stir in the sugar and continue cooking to caramelise them, then add the balsamic vinegar and port and reduce down until syrupy. Set aside.

2. Heat the oven to 200C/gas 6.

3. Place the artichokes on a baking tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30 minutes until tender and golden.

4. Remove from the oven and crumble the Gorgonzola cheese over the artichokes, then return to the oven and cook until melted.

5. To cook the liver, heat a frying pan until very hot, then sear the seasoned liver for about 4 minutes on each side. When cooked, add a knob of butter and the caramelised onions.

6. Serve the liver with a pile of artichokes and some dressed watercress.

Comments                        add a comment

Be the first to add a comment...

Ingredients

100g Butter
8-10 Shallots, or baby onions, sliced
1 tsp brown sugar
2 tbsp Balsamic vinegar
1 tbsp port
200g Jerusalem artichokes, peeled and cut into medium pieces
150g Gorgonzola cheese
2 escalopes calves' liver
1 large bunch Watercress
1 lemon
2 sprigs Thyme
Olive oil
salt and pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Real Italian food for real food lovers
Great discounts on cookware