Calf's Liver Recipe - Great British Chefs

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Calf's liver with sage salsa verde, caper, raisins, potatoes and crispy ham by James Durrant

Item 1 of 1

Main
medium
4
2 hours 15 minutes

★ ★ ★ ★ ★ Not yet rated

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.

First published in 2015 discover more:

Liver Recipes
Caper Recipes

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Ingredients

Metric

Imperial

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

1/2 onion, cut into 2mm thick rings
75ml of milk
75g of flour
vegetable oil
salt

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

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Equipment

Deep fat fryer
Blender
Squeezy bottle

Method

1For 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

2Preheat the oven to 170°C/gas mark 33Lay 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

4For 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

5To 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

6Place 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

7Add the onions and continue to cook until golden brown. Season to taste and set aside

salt
pepper
1/2 onion, thinly sliced

8Place 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

9To make the onion rings, preheat a deep fryer or a deep saucepan of vegetable oil to 180°C

vegetable oil

10Make sure the onion rings are all nicely separated, then submerge in the milk for 10-20 minutes. Remove from the milk, coat in flour and deep-fry the rings until golden. Once cooked, drain on kitchen paper and season with salt

1/2 onion, cut into 2mm thick rings
75ml of milk
75g of flour
salt

11For 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

12Preheat the oven to 200°C/gas mark 613Place 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

14Place in the oven for approximately 6 minutes, then remove and allow to rest for 2-3 minutes15Meanwhile, warm through the potatoes and onions and reheat the sauce. Melt the remaining 25g of butter in a pan, add the baby carrots and season

25g of butter
salt
pepper

16Pipe 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 immediatelyFirst published in 2015 DISCOVER MORE:

Liver Recipes
Caper Recipes

James Durrant

After a stellar career working in some of the UK's best kitchens, James Durrant is a dab hand at cooking classic British fare at the very highest level.