Calves' Liver With Onion Gravy And Mash - James Martin Chef

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Calves’ Liver with Onion Gravy and Mash

This Calves Liver with Onion Gravy and Mash dish is served with a Madeira gravy which is made with shallots and a splash of sherry vinegar. The mash is smooth and creamy, made with lashings of cream and butter and seasoned to perfection! Date Night | James Martin's Saturday Morning | Main Courses | Meat 2

Ingredients

• 4 calves liver slices, 1cm thick
• 1 tablespoon plain flour
• 400ml beef stock
• 50ml Madeira
• 1 tsp sherry vinegar
• 25g butter
• 2 shallots, peeled and sliced thinly
• 1 tablespoon vegetable oil
• 1 kilo cooked potato, riced or mashed
• 50g butter
• 50ml double cream
• Seasoning

Method

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Drizzle the vegetable oil into a hot pan over a medium heat and add half of the butter. When the butter has melted add the thinly sliced shallots and cook for a couple of minutes until browned.

Add the Madeira and flambé. Add the stock to the onions and bring to the boil then lower the heat to gently reduce. Finish with a knob of butter and the sherry vinegar.

To make the mashed potato add the ingredients to a pan and mix until thoroughly combined and keep warm until ready to serve.

Heat another non-stick pan over a medium heat and when it hot add the rest of the butter. While the butter melts season the calves’ liver with salt and pepper then dust in flour. When the butter begins foaming add the liver slices, cook on one side for 1 – 2 minutes then flip over and cook for another minute.

To serve your Calves’ Liver with Onion Gravy and Mash: spoon the mashed potatoes onto plates, top with the slices of liver and pour over the gravy.

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• Ingredients
• Method

Ingredients

• 4 calves liver slices, 1cm thick
• 1 tablespoon plain flour
• 400ml beef stock
• 50ml Madeira
• 1 tsp sherry vinegar
• 25g butter
• 2 shallots, peeled and sliced thinly
• 1 tablespoon vegetable oil
• 1 kilo cooked potato, riced or mashed
• 50g butter
• 50ml double cream
• Seasoning

Method

Drizzle the vegetable oil into a hot pan over a medium heat and add half of the butter. When the butter has melted add the thinly sliced shallots and cook for a couple of minutes until browned.

Add the Madeira and flambé. Add the stock to the onions and bring to the boil then lower the heat to gently reduce. Finish with a knob of butter and the sherry vinegar.

To make the mashed potato add the ingredients to a pan and mix until thoroughly combined and keep warm until ready to serve.

Heat another non-stick pan over a medium heat and when it hot add the rest of the butter. While the butter melts season the calves’ liver with salt and pepper then dust in flour. When the butter begins foaming add the liver slices, cook on one side for 1 – 2 minutes then flip over and cook for another minute.

To serve your Calves’ Liver with Onion Gravy and Mash: spoon the mashed potatoes onto plates, top with the slices of liver and pour over the gravy.

Share this recipe

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