Shaun Hill

Calf’s liver with Armagnac-marinated sultanas and black pepper

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
How to Cook Better
How to Cook Better

By Shaun Hill

Published 2004

  • About

Sweet flavours go best with liver. The traditional accompaniment to foie gras is sweet brioche bread, and in Finland they make a bizarre-sounding but very acceptable pudding, maksalaatikko, from lamb’s liver minced with rice and treacle then all baked together.

Ingredients

  • 25 g sultanas
  • 25 ml Armagnac
  • 25 ml

Method

  1. Put the sultanas in a pan with the Armagnac and Madeira, warm, then leave to soak for at least an hour.
  2. Season the slices of liver with some salt and coarsely ground black pepper. Heat a little sunflower oil with 20g of the butter in a hot pan. When the butter foams, but before it browns, fry the slices of liver quickly for 1-2 minutes on each side, depending o