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Ингредиенты
- 225 gm Calves liver, thinly sliced (skinned and trimmed of all veins and sinew)
- 30 gm Unsalted Butter
- 2 Tbsp. Amontillado Sherry
- 1 handf Freshly Minced Chives
- Â Â Selection of Mixed Colour and Flavour, rocket, cos Salad Leaves - e.g. escarole
- 1 sm Cooked Beetroot
- 2 Tbsp. White Chicken Stock
- 2 sprg Fresh Thyme, (leaves)
- 60 ml Extra Virgin Extra virgin olive oil
- 1 Tbsp. Balsamic Vinegar
- 1 tsp Pink Peppercorns
- Â Â Salt and Freshly Grnd Black Pepper
Инструкции
- 1. Wash and dry salad leaves. Season and arrange on plates.
- 2. Trim liver.
- 3. Make dressing. Liquidise beetroot with stock. Heat gently in saucepan with all other ingredients. Whisk well and check seasoning.
- 4. Heat gently but don't boil. The dressing will separate slightly on the plate to make a beautiful golden brown and red marbled effect.
- 5. Heat a cast iron pan or possibly skillet till very warm.
- 6. Swirl in butter and fry liver briskly about 1 minute each side only - it should still be pink in the middle.
- 7. Remove liver and add in Sherry to pan, scraping up all the buttery sediment to make a sauce.
- 8. Arrange liver neatly around the salad, pouring the sauce over the liver.
- 9. Pour the beetroot dressing lightly over and around the salad and liver.
- Sprinkle with the chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 175 | 90% |
| Total Fat 19.82g | 25% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 15mg | 1% |
| Potassium 38mg | 1% |
| Total Carbs 2.43g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.24g | 1% |
| Protein 0.33g | 1% |
