Calf's Liver With Sweet And Sour Onions
Savor the flavors of this luxurious dish featuring tender calf's liver with a delightful tangy twist. Caramelized red onions blended with sherry vinegar and crème de cassis create a harmonious balance that is sure to tantalize your taste buds. Finish off with a sprinkle of fresh parsley to add a bright pop of color. This recipe is perfect for those who appreciate a deliciously decadent meal that is both elegant and easy to make.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 25g/1oz butter
- 2 red onions
- salt and freshly ground black pepper
- 4 thin slices of calf's liver
- 1 tbsp sherry vinegar
- 1 tbsp crème de cassis
- 1 tbsp chopped fresh parsley
Instructions
- Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft. Season lightly with salt and freshly ground black pepper, place into a bowl and set aside.
- Heat the remaining olive oil in the frying pan until hot. Season the calfâs liver with salt and freshly ground black pepper and fry for 30 seconds (you should keep it pink inside). Remove and add to the onions in the bowl and mix together.
- Place the liver and onions back into the frying pan. Quickly heat through and add the vinegar, crème de cassis and parsley.
- Place the liver and onions onto hot plates and serve at once.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2
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