Calf’s liver with apples and calvados

Calf’s liver with apples and calvados

By
From
Meat
Serves
4
Photographer
Dean Cambray

Calf’s liver is a real treat. It has a smooth, fine texture and a delicate flavour. It really only needs to be cooked very simply, and I think this apple and calvados sauce complements it brilliantly. Calf’s liver should be cooked quickly so it is still pink in the centre; overcooking it is a crime.

Ingredients

Quantity Ingredient
600g calf’s liver
2 granny smith apples
75g butter
1/2 onion, thinly sliced
1/4 cup calvados
salt
freshly ground black pepper
1 tablespoon thyme leaves

Method

  1. Carefully peel the membranes away from the liver and neatly slice away any tubes. Cut into slices around 5 mm thick.
  2. Peel and core the apples and cut them into eighths.
  3. Heat half the butter in a heavy-based frying pan and sweat the onions for 8 minutes, or until very soft and starting to colour. Add the apples to the pan and cook for a further 5 minutes, or until they are soft, but not mushy. Tip the onion-apple mixture onto a warm plate and set aside.
  4. Add the remaining butter to the pan over a medium–high heat until it begins to sizzle. Cook the calf’s liver slices for 1 minute on each side, or until lightly browned – you really just want to seal it at this stage. Return the onions and apples to the pan and carefully add the calvados – be careful as it may flame up. Season generously and add the thyme. Cook for a further minute on each side.
  5. Serve straight away with hot buttered toast.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again