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Categories:
olive oil onions flour white grapes purple figs flat leaf parsley red wine stock potatoes flat leaf parsley
Viewed: 108 - Published at: 4 years agoIngredients
- 300 ml Extra virgin olive oil, (10fl ounce)
- 2 x Onions
- 25 gm Plain flour, (3/4oz) Flaked sea salt and freshly grnd black pepper
- 900 gm Calves liver, thinly sliced (2lb)
- 225 gm Seedless white grapes, (8oz)
- 4 x Purple figs, sliced into rounds
- 60 ml Minced fresh flat leaf parsley
- 125 ml Red wine, (4fl ounce)
- 60 ml Meat stock, (2fl ounce)
- 450 gm Potatoes and parsnips, (1lb) Creme fraiche
- 1 sprg fresh flat leaf parsley to garnish Little lowfat milk
Method
- Heat the oil and half of the butter in a frying pan.
- Add in the onions and stir well, then cook for 10 min till the onions are sot and beginning to caramelise.
- Meanwhile, place the flour on a plate and season with the salt and black pepper, fold the liver to the flour and toss to coat both sides.
- Add in the remaining butter to the frying and then pour in the the floured slices of liver and fry for 34 min till browned on both sides.
- Add in the grapes, figs and minced parsley and cook for 2 mintues.
- Stir in the wine and meat stock and simmer, stirring, for about 5 min till the juice has thickened.
- Serve immediately with parsnips and potato puree garnished with sprigs of parsley.
- Potato and parsnip puree: Peel and roughly chop the parsnips and potatos.
- Put them in a large pan, cover with cool water and bring to the boil.
- Boil for 1520 min, till very tender.
- Drain and return to the pan.
- Mash with 4 tbsp of creme fraiche, 25g (1oz) butter and a little lowfat milk.
- Season well with salt and pepper.
- Serve warm.
