Pan-Fried Calves Liver with Gin and Lime Sauce

If you haven't tried liver lately, this modern dish with a host of flavours from Ed Baines, will make you realise what a treat you've been missing!
By Ed Baines
Pan-Fried Calves Liver with Gin and Lime Sauce
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: medium

Ingredients

Main

  • 8 calves' liver, sliced
  • 3 tbsp olive oil

For the gin and lime sauce

  • 1 tbsp olive oil
  • 30 g butter
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1 limes, juice and grated zest
  • 1 bunches flat leaf parsley, chopped
  • 2 tbsp gin
  • 1 tsp marmalade
  • 1 tsp English mustard
  • 300 ml beef stock
  • 1 tsp Worcestershire sauce

For the gratin

  • 1 lemons, juice
  • 4 artichokes, heart globes, each chopped into 8
  • 4 sweet potatoes, cut widthways into discs about 2cm thick
  • 1 tbsp olive oil
  • 30 g butter
  • 0.5 Spanish onions, chopped
  • 1 clove garlic, chopped
  • 175 ml white wine
  • 30 g parmesan, grated
  • 30 g breadcrumbs

Method

    1. For the sauce, gently heat the olive oil and butter in a frying pan and add the shallots and garlic. Cook over a medium heat until translucent. Add the lime juice and zest, parsley and gin, and bring to the boil. Add the marmalade, mustard and stock and reduce by half. Remove from the heat, add the Worcestershire sauce, season and set aside.

2. For the gratin, fill a mixing bowl with cold water and add the juice of half a lemon. In another saucepan, bring 2 litres of water to the boil. Put the artichoke hearts in the lemon water.

3. Add the sweet potatoes to the boiling water and blanch for 4 minutes, remove and set aside. Repeat with the artichokes. This is now a basic vegetable stock. Add any parsley stalks and artichoke leaves, and boil for 10 minutes.

4. Heat the oil and butter in a frying pan and add the chopped onion and garlic and cook on a low heat until softened. Add the artichokes and sweet potatoes and increase to a medium heat. Stir, add the wine and reduce by half. Cover the vegetables with 175ml of the vegetable stock, cook for 10 minutes, season and set aside.

5. Reheat the gin sauce. Pat the calves' liver dry, and drizzle with the olive oil and a sprinkle of salt.

6. Preheat a grill to high. Preheat a griddle pan. Squeeze the remaining lemon juice over the gratin, and sprinkle with the cheese and breadcrumbs and season. Grill for 1 minute. Cook the liver on the griddle pan for 1 minute on each side and serve with the sauce and gratin.

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