Liver alone

Yield: 2 servings

Measure Ingredient
2 \N Sweet potatoes; peeled and diced
1 \N Red onion; peeled and cut in
\N \N ; half
4 tablespoons Olive oil
200 grams Purple sprouting broccoli
55 grams Butter; plus 40g/1 1/2oz
\N \N ; cold,cubed butter
1 \N Egg yolk
1 teaspoon Dijon mustard
1 tablespoon Plain flour; plus dusting
150 millilitres Double cream
150 millilitres Red wine
150 millilitres Vegetable stock
1 \N Red chilli; seeded and finely
\N \N ; chopped
1 \N Clove garlic; chopped
200 grams Sliced calves liver
15 grams Butter
2 \N Eggs; beaten
2 \N Oranges; peeled and chopped
\N \N Icing sugar to dust

FOR THE OMELETTE

Preheat oven to 200c/425f/Gas 7.

1 Grease a baking sheet. Cook the sweet potatoes in a pan of boiling water until tender. Par-boil the onion in a pan of boiling water for 5-8 minutes.

Drain well on kitchen paper.

2 Heat 1 tbsp olive oil in a small frying pan. Add the onions, cut-side down, season and cook for a few minutes. Turn the onions over then transfer the pan to the oven and continue cooking for a further 10-12 minutes, or until the onions are tender and browned.

3 Chop one third of the broccoli into small pieces. Blanch the remaining broccoli in a pan of boiling salted water for 3-5 minutes, then drain.

Drain the sweet potatoes then mash or pass them through a potato dicer with 25g/1oz butter and return to the pan.

4 Add the egg yolk, mustard and 1 tbsp plain flour, season and mix together, then spoon into a piping bag. Pipe sweet potato nests on the baking sheet, place in the oven and cook for about 5-8 minutes, or until golden brown.

5 Heat the cream in a pan. Add the blanched broccoli and simmer until tender. Season. Heat the red wine and stock in a pan and simmer rapidly to reduce by about half. Add 40g/1 1/2oz of cold, cubed butter and whisk into a sauce. Season.

6 Heat 2 tbsp of olive oil in a frying pan, add the chopped broccoli, chilli and garlic and stir-fry for a few minutes, or until tender.

7 Sprinkle a little flour over the liver to dust. Heat 25g/1oz butter and 1 tbsp olive oil in a frying pan, add the liver and cook for 1 minute on each side, or until cooked to taste. Cut the cooked liver into strips.

8 Sit the onions on a plate, arrange the liver strips on top, drizzle sauce over and spoon broccoli in cream around the edge. Serve the stir fry on another plate and sit the sweet potato duchess on top.

9 For the Omelette: Carefully heat a metal skewer by placing it in a naked flame. Heat the butter in a small omelette or frying pan, pour in the beaten eggs and cook for 1 minute, stirring to draw the mixture from the edge of the pan to the centre as it cooks.

10 Stir in the chopped orange and continue cooking gently for a few minutes, or until the omelette is set, then fold and carefully slide out onto a plate. Dust with icing sugar and carefully lay the hot skewer on top to mark.

Converted by MC_Buster.

NOTES : Chef: Brian Turner with Karen Drury Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.

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