This is my take on calves’ liver with sage & onion fritters that well-loved favourite. The sage and onion fritters are like an Indian pakora, which gives a great crispy texture to contrast with the meltingly soft and luscious calf’s liver.
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Calves’ Liver With Sage & Onion Fritters
Print RecipeIngredients
- Vegetable oil, for cooking
- 2 pieces of calf’s liver, about 180–200g each
- Plain flour seasoned with salt, pepper and cayenne pepper
- Juice of 1 lime
- 4 tbsp sherry vinegar
- 4 tbsp meat stock base
- 2 rashers of streaky bacon
- 100g bacon trimmings
- 250g unsalted butter
- ½ tsp smoked paprika
- 2 sliced onions
- 1 tbsp flaky sea salt
- 1 tbsp dried sage
- 1 tbsp tapioca flour
- 1 tbsp gram chickpea flour
- 3 tbsp chopped sage
- 1 tsp curry powder
- Knob of butter
- 80g broad-leaf spinach
- Nutmeg
Instructions
Step 1. To make the bacon butter, warm a large saucepan over a medium–high heat and cook the bacon trimmings until the bacon starts to crisp.
Turn the heat down, add the butter and paprika, and stir, cooking until the butter foams, then sieve into a container, discarding the bacon, and cool. Next seal and place in the fridge until it sets.
Step 2. To make the fritters, place the sliced onions in a large mixing bowl and season with sea salt and dried sage. Mix and leave to stand for 15-20mins, until the onions have softened. Wrap these in a tea towel and squeeze out any excess liquid into a bowl. Put the onions back into a clean bowl and stir in the fresh sage.
Stir the curry powder, tapioca flour and gram flour into the drained onion water, to form a paste. Mix this paste with the onions to make a fritter batter.
Step 3. Heat the oil in a deep fat fryer to 180°C. Lower small spoonfuls of fritter mixture into the oil and cook until golden and crisp. Drain on kitchen paper, season and keep warm in the oven.
Step 4. Dust pieces of calf’s liver with seasoned flour. Place in a pan on a medium-high heat for 2-3mins, flip over, and add 2 tablespoons of bacon butter to the pan.
Baste the liver, squeeze in the lime juice and baste again. When cooked – about 4mins – rest the liver on a warm plate. Place pan back on the heat, add the sherry vinegar and meat stock base to the butter left in the pan, season, and whisk together.
Step 5. To make the spinach, melt the butter in a saucepan over a medium heat, add the spinach, put the lid on and cook for a couple of minutes until wilted. Grate on some nutmeg, season with salt and drain.
Step 6. Cook the bacon rashers over a medium–high heat in a non-stick frying pan until crisp, then serve all elements.
