Recipe Inspiration

Ingredients...

20x slices of pancetta

20ml rapeseed oil

20g unsalted butter

300g peeled and finely sliced red onions

250ml red wine

Salt and pepper to taste

1 litre Essential Cuisine Signature Veal Stock Reduction

75g Essential Cuisine No1 Beef Gravy

10x200g calves liver slices, at room temperature

Plain flour for dusting (optional)

30ml rapeseed oil

30g unsalted butter

1kg buttered mashed potato

1kg blanched and buttered curly kale

Method...

1. Preheat your oven to 150˚C.

2. Sandwich the pancetta slices between 2 sheets of baking parchment on a tray, then place another tray on top. Place in the oven and cook until evenly golden brown and crisp, dry on kitchen roll to absorb any excess fat.

3. Heat the oil in a suitable pan, gently fry the onions until softened, season with salt and pepper, add the butter and continue cooking. Pour in the wine and reduce by half.

4. Pour in the Essential Cuisine Signature Veal Stock Reduction and Essential Cuisine No1 Beef Gravy, bring to the boil, whisking constantly until thickened, simmer for 5 minutes and keep warm, adjust the seasoning and consistency if necessary.

5. Dry and lightly season the liver, then dust with the plain flour if desired, heat a suitable frying pan on a medium heat, add the oil and the butter until it starts to foam. Add the liver slices and cook on both sides until golden brown with a medium rare to medium cuisson, allow to rest but keep warm.

6. Arrange a quenelle of the potato onto the plates, with the kale to the side. Place the liver over the potato with the 2 pancetta crisps crossed on top. Pour the sauce over and around the dish, it is now ready to serve.

Chefs Tip

Choose the freshest calves liver available, it should have a firm texture and be pale pink in colour, with no odour or tackiness.