Calf’s Liver, Borlotti Beans and Sherry Vinaigrette

Name: Calf’s Liver, Borlotti Beans and Sherry Vinaigrette
Yield: Serves 2
Cuisine: British
Ingredients: 1 garlic bulb, cut in half; 3 bay leaves; 1 carrot, whole; 1 celery stick; 200 ml mixed sunflower oil and peanut oil; 200 ml mixed sunflower oil and peanut oil; 10 g fresh thyme; smoked bacon scraps; ½ garlic clove, peeled and crushed; 3 fresh sage leaves, roughly chopped; 50 ml sherry vinegar; ½ tsp Dijon mustard; 2 pieces of calf’s liver, about 1 cm thick and about 200 g each in weight, rinsed; 25 g butter; about 200 g podded fresh borlotti beans; 1 onion, peeled and cut in half; salt and pepper; salt and pepper

Preparation info

Serves
2

Difficulty
Medium

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

It’s important to always use the best-quality liver you can. The acidity of the sherry vinegar is an essential element here, as it acts as a balance against the richness of the liver.

Ingredients

2 pieces of calf’s liver, about 1 cm thick and about 200 g each in weight, rinsed

Europe
United Kingdom
Main course
September
Gluten-free
Autumn
October

Method

Firstly cook the borlotti beans. Put the beans, onion, carrot, celery, aromatics and bacon scraps in a saucepan. Cover with cold water and simmer for 30–40 minutes until tender. Do not season until the end of the cooking.

Make the vinaigrette by mixing all the ingredients, except the sage, together in a bowl to emulsify before adding the fresh chopped sage.

To cook the liver, ge