Tuesday 17 October 2017

Roast calf's liver with black pepper

Serves six


About 800g calf’s liver (or whole liver)

Enough finely crushed black peppercorns

to coat the liver

Clarified butter (or ghee or extra virgin

olive oil)

Handful of raisins or currants

Generous splash of Armagnac

Fresh herbs of your choice, to garnish


Preheat the oven to 190°C/gas mark 5. Dust one side of the liver with the pepper. In a large frying pan, heat some butter and fry the liver, pepperside down, for two minutes. Turn the liver over, so it is now pepper-side up, and transfer it to an ovenproof dish to roast for 12-15 minutes. Remove from the oven and leave to rest in a warm place in the kitchen for a good 10 minutes.

Meanwhile, fry the raisins in butter for a minute or so and then pour in a generous splash of Armagnac. It will flame — be careful not to singe your hair. Slice the liver and spoon the raisins, along with their Armagnac-infused butter, over the liver and scatter with fresh herbs.

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