Calf's liver with sage salsa verde, caper, raisins, potatoes and crispy ham
- Main
- Medium
- 4
- 2 hours 15 minutes
PT2H15M
James Durrant's calf's liver recipe presents a flurry of textures and flavours, from sweet raisin purée to crisp onion rings, from a pungent sage salsa verde to delicate meaty flavour of the seared calves liver. A red wine reduction and some seasonal root vegetables make this a deliciously special and satisfying meal.
Ingredients
Calf's livers
- 4 calf's livers , 140g per portion
- olive oil
- 50g of butter
- salt
Raisin purée
- 50g of capers , large
- 50g of golden raisins
- 500ml of water, cold
Bayonne ham crisps
- 2 slices of Bayonne ham
Vegetables
- 200g of new potatoes
- 1/2 onion , thinly sliced
- 12 baby carrots , trimmed and cleaned with tops reserved
- 2 sprigs of thyme
- 75g of butter
- olive oil
- salt
- pepper
Onion rings
Sage salsa verde
- 25g of sage , picked and finely chopped
- 20g of lilliput capers
- 1 lemon , zest and juice
- 70ml of extra virgin olive oil
Red wine sauce reduction
- 300ml of red wine
Equipment
- Deep fat fryer
- Blender
- Squeezy bottle
Method
1
For the raisin purée, place the capers, raisins and water in a pan and boil until soft. Drain, then transfer to a blender and blitz until smooth. Place in a squeezy bottle and set aside until ready to serve
- 50g of capers , large
- 50g of golden raisins
- 500ml of water, cold
2
Preheat the oven to 170°C/gas mark 3
3
Lay the Bayonne ham slices between 2 sheets of greaseproof paper and place between 2 heavy trays. Cook in the oven for approximately 15-20 minutes, until dark brown and crisp. Remove and store on kitchen paper in a warm place
- 2 slices of Bayonne ham
4
For the sauce, pour the red wine into a small saucepan and place over a medium-high heat. Gently simmer and reduce by 2/3 until you are left with 100ml of liquid, or until the red wine resembles a thin syrup. Set aside until ready to serve
- 300ml of red wine
5
To prepare the vegetables, place the new potatoes in a suitable saucepan and cover with cold water. Bring to a gentle boil, cook until tender then strain and refresh in iced water before cutting each potato into 6 pieces
- 200g of new potatoes
6
Place a large non-stick frying pan, over a medium-high heat and add the olive oil and 50g of butter. Once the butter starts to foam, add the potatoes and sauté until lightly golden brown
- olive oil
- 50g of butter
8
Place the baby carrots in a pan of water, season, then add the thyme sprigs. Bring to a gentle boil and cook until tender, approximately 4-6 minutes. Drain and set aside
- 12 baby carrots , trimmed and cleaned with tops reserved
- 10 sprigs of thyme
9
To make the onion rings, preheat a deep fryer or a deep saucepan of vegetable oil to 180°C
- vegetable oil
11
For the sage salsa verde, place the sage, lilliput capers, lemon juice, lemon zest and extra virgin olive oil in bowl and lightly mix. Leave out at room temperature until ready to serve
- 25g of sage , picked and finely chopped
- 20g of lilliput capers
- 1 lemon , zest and juice
- 70ml of extra virgin olive oil
12
Preheat the oven to 200°C/gas mark 6
13
Place a heavy, non-stick pan over a high heat and add the olive oil, but do not allow to smoke. Season the liver with salt and add to the pan. Sear each side until dark and golden, then add 50g of butter and spoon over to baste in the pan while the butter foams
- 4 calf's livers
- olive oil
- 50g of butter
- salt
14
Place in the oven for approximately 6 minutes, then remove and allow to rest for 2-3 minutes
16
Pipe dots of the caper and raisin purée onto plates, then add the potatoes, onions and carrots. Slice the liver into 4, fan on top and cover in the sage salsa verde. Garnish each dish with 2 onion rings, a Bayonne crisp and reserved carrot tops. Drizzle with the red wine reduction and serve immediately
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Calf's liver with sage salsa verde, caper, raisins, potatoes and crispy ham
