Calves Liver with Red Vermouth and Orange

Martin Blunos tries a new slant on an old favourite with his version of the classic liver with Dubbonet and orange
By Martin Blunos
Calves Liver with Red Vermouth and Orange
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 45 minutes
  • Effort: easy

Ingredients

For the chicory

  • 4 heads fresh chicory
  • 2 tsp unsalted butter
  • 1 tsp caster sugar
  • black pepper
  • 1 orange, juice only
  • 150 ml chicken stock, or vegetable stock

For the liver

  • 2 tsp unsalted butter
  • 1 shallot, peeled and sliced
  • 1 clove garlic, crushed to a paste
  • 120 ml red vermouth
  • 1 orange
  • 200 ml brown chicken stock
  • caster sugar
  • 600 g calves' liver, trimmed and cut into thin slices
  • 2 tsp olive oil
  • 1 small bunches flat leaf parsley, chopped, to serve

Method

1. First of all, prepare the chicory. Preheat the oven to 160C/gas 2. Bring a large pan of slightly salted water to the boil.

2. Plunge the chicory in and cook for 5 minutes. Drain well and leave to cool for a few minutes. Gently squeeze in a dry tea towel to remove excess water.

3. Cut the chicory in half down the length. Heat the butter in an ovenproof frying pan and cook the chicory, cut side down, for a few minutes, until golden. Turn the chicory over and pour over the orange juice and stock.

4. Season with the sugar, salt and pepper, cover loosely with foil and bake for about 20-30 minutes.

5. Meanwhile, heat 1 teaspoon of the butter and fry the shallot and garlic until soft and golden.

6. Pour in the vermouth.

7. Grate the zest from the orange and add it to the pan with the juice from half of it. Bring the mixture to the boil and cook for 2 minutes to burn off the alcohol.

8. Add the stock and simmer for 5 minutes or so, until reduced and thickened. Season with salt and pepper and a little sugar, if needed.

9. Season the liver slices.

10. Heat the remaining butter and the oil together in a frying pan and heat oil and fry the liver for about 2-3 minutes on each side. Serve with the chicory, pour over the sauce and garnish with a scattering of parsley.

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