Name: Pan-Fried or Grilled Liver with Young Sprouting Cabbage and Gorgonzola Rarebit
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; 4 × 175–225 g (6–8 oz) thick slices of calves’ or lamb’s liver; Plain flour, seasoned; A trickle of cooking oil; A knob of butter; 750–900 g (1½–2 lb) young sprouting cabbage, or savoy cabbage, or Spring greens; 1 teaspoon demerara sugar; 25 g (1 oz) butter; 225 g (8 oz) Gorgonzola Rarebit; 2 tablespoons sherry vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Rarebit was never going to escape from this book! There are so many different cheese flavours that can be used. This recipe can be made with Stilton or Roquefort – I just can’t ignore them.

The liver I’m going to use is calves’, which is obviously the very best but also the most expensive. Lamb’s liver will also go very well. The greens and Gorgonzola go very well with pork too; a good pork roast served with them is delicious.