This is a refined calf's liver dish that pairs tender, pan-seared offal with bright sage salsa verde, capers, golden raisins, and crispy Bayonne ham. The standout is the interplay of sharp, briny, and sweet flavors layered over buttered potatoes and fried onion rings.
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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
Preheat the oven to 170°C/gas mark 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
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
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
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
Add the onions and continue to cook until golden brown. Season to taste and set aside
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
To make the onion rings, preheat a deep fryer or a deep saucepan of vegetable oil to 180°C
Make 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
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
Preheat the oven to 200°C/gas mark 6
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
Place in the oven for approximately 6 minutes, then remove and allow to rest for 2-3 minutes
Meanwhile, 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
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
Leftover liver is best eaten fresh; store cooked liver separately from sauce and vegetables in airtight containers for up to 2 days in the fridge and reheat gently. The red wine reduction and raisin purée keep for 3 days refrigerated.
deep fryer or deep saucepan · blender · squeezy bottle · heavy non-stick frying pan · heavy oven-safe frying pan
Sear the liver in a hot pan with foaming butter until golden on both sides, then finish in a 200°C oven for 6 minutes. Overcooking makes it tough; rest for 2–3 minutes after cooking.
Yes, but assemble it no more than 2 hours before serving. Keep at room temperature and do not refrigerate, as cold dulls the sage flavor.
Lamb's liver or beef liver will work, though beef liver is stronger; reduce cooking time for lamb liver by 1–2 minutes. Venison liver is also excellent.
Lay slices between greaseproof paper, sandwich between two heavy trays, and bake at 170°C for 15–20 minutes until dark brown and crisp. Store on kitchen paper in a warm place.
Yes. Reduce the wine to a thin syrup and store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
