Calf's Liver With Orange Recipe
Ingredients
| Flour | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Pinch of dry mustard | ||
| Cayenne pepper | 1 Pinch | |
| 6 to 8 slices of calf's liver | ||
| 50 g/2 oz butter | ||
| Onion | 1 , finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 100 ml /3 fl oz red wine | ||
| 450 ml / 3/4 pint stock | ||
| Parsley | 1 Tablespoon, chopped | |
| Thyme | 1 Teaspoon, chopped | |
| Pilaff | ||
| 25 g/1 oz butter | ||
| Onion | 1 , thinly sliced | |
| Rice grain | 150 Gram | |
| 450 to 600 ml/ 3/4 to 1 pint stock | ||
| 25 g/1 oz cheese, grated | ||
| 15 gl 1/2 oz butter sugar | ||
| Orange | 1 , thinly sliced (Garnish) | |
Directions
First make the pilaff.
Melt two-thirds of the butter in a flameproof casserole.
Add the onion and fry until softened.
Stir in the rice and fry for a few minutes.
Add salt, pepper and the saffron, if using.
Stir in 450 ml/3/4 pint of stock and bring to the boil.
Cover and transfer to a preheated moderate oven (180°C/350°F, Gas Mark 4).
Cook for 20 to 30 minutes or until the rice is tender and the stock has been absorbed.
Meanwhile, mix the flour with salt, pepper, the mustard and cayenne.
Use to coat the liver slices.
Melt 25 g/1 oz of the butter in a frying pan.
Add the liver slices and fry quickly until brown and firm.
Arrange the slices in a warmed serving dish and keep hot.
Add the rest of the butter to the frying pan.
When it has melted, add the onion and garlic and fry until golden.
Stir in the wine, bring to the boil and boil until reduced by half.
Add the stock and herbs, return to the boil and simmer for 1 minute.
Spoon this sauce over the liver.
Wipe out the pan.
Add the butter for the garnish, melt it and sprinkle with sugar.
Add the orange slices and brown quickly on both sides.
Arrange them around the liver.
Keep hot.
Stir the pilaff with a fork.
Add the rest of the butter, the cheese and the remaining stock if necessary, mix well and serve with the liver.
Melt two-thirds of the butter in a flameproof casserole.
Add the onion and fry until softened.
Stir in the rice and fry for a few minutes.
Add salt, pepper and the saffron, if using.
Stir in 450 ml/3/4 pint of stock and bring to the boil.
Cover and transfer to a preheated moderate oven (180°C/350°F, Gas Mark 4).
Cook for 20 to 30 minutes or until the rice is tender and the stock has been absorbed.
Meanwhile, mix the flour with salt, pepper, the mustard and cayenne.
Use to coat the liver slices.
Melt 25 g/1 oz of the butter in a frying pan.
Add the liver slices and fry quickly until brown and firm.
Arrange the slices in a warmed serving dish and keep hot.
Add the rest of the butter to the frying pan.
When it has melted, add the onion and garlic and fry until golden.
Stir in the wine, bring to the boil and boil until reduced by half.
Add the stock and herbs, return to the boil and simmer for 1 minute.
Spoon this sauce over the liver.
Wipe out the pan.
Add the butter for the garnish, melt it and sprinkle with sugar.
Add the orange slices and brown quickly on both sides.
Arrange them around the liver.
Keep hot.
Stir the pilaff with a fork.
Add the rest of the butter, the cheese and the remaining stock if necessary, mix well and serve with the liver.
Chef
