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1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | Polenta |
| 15 | millilitres | Chopped rosemary |
| 15 | millilitres | Chopped thyme |
| Tomato seeds reserved from tomato sauce | ||
| 1 | 375 gram pac vine leaves in brine | |
| 6 | Tomatoes | |
| 30 | millilitres | Olive oil |
| 1 | Garlic clove; crushed | |
| 1 | Lemon; juice of | |
| 1 | Lime; juice of | |
| 1 | Handful chopped parsley; chives and tarragon | |
| 15 | millilitres | Olive oil |
| ½ | Red onion; thinly sliced | |
| 15 | millilitres | Balsamic vinegar |
| 100 | millilitres | Red wine |
| 200 | grams | Calf's liver |
| Olive oil | ||
| 150 | grams | Polenta |
| 30 | millilitres | Double cream |
| 30 | millilitres | Chopped parsley |
| 100 | grams | Chopped bacon |
Directions
POLENTA SET IN VINE LEAVES
TOMATO SAUCE
SEARED LIVER AND CHUTNEY
WET POLENTA
POLENTA SET IN VINE LEAVES:
1 Line a large dish with clingfilm. Cook the polenta according to the instructions on the pack. After the water has been added, add the rosemary, thyme and tomato seeds.
2 When the mixture is thick, pour into the lined dish and leave to set.
Turn out the set polenta and cut into rounds using a cutter. Wrap each round in a vine leaf and serve with tomato sauce.
TOMATO SAUCE:
1 Deseed and chop the tomatoes, reserving the seeds for the polenta. Heat the oil in a small pan, add the garlic and cook until soft.
2 Add the citrus juices and chopped tomatoes to the pan and simmer gently.
Just before serving stir in the fresh herbs and season well.
SEARED LIVER AND CHUTNEY:
1 Heat the oil in a small pan, add the onions and cook until soft. Add the balsamic vinegar and red wine, bring to a simmer and reduce down until thick.
2 Cut the liver into thin slices and coat in the olive oil. Heat a shallow pan, add the liver and cook through. Serve the liver and chutney with the wet polenta.
WET POLENTA:
1 Cook the polenta according to the instructions on the pack. As the mixture starts to thicken, add the cream, parsley and bacon. Serve with the Liver and Chutney.
Converted by MC_Buster.
NOTES : Chef - James Martin
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.