Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Ingredients
- ½ savoy cabbage, shredded
- 3 tbsp olive oil
- knob of butter
- ½ onion, thinly sliced
- ½ carrot, peeled and thinly sliced
- ¼ celeriac, peeled and thinly sliced
- 350ml/12fl oz double cream
- 6 slices calf’s liver
- 4 baby leeks, cut in half lengthways
- salt and freshly ground black pepper
- hot red wine gravy, to serve
- watercress, to garnish
Method
-
Blanch the cabbage in a large pan of salted water for 3 minutes then drain.
-
Heat 1 tablespoon of the oil and the butter in a frying pan and cook the onion until softened. Add the carrot and celeriac and cook for 2 minutes. Pour in the cream and season with salt and pepper. Add the cabbage to the pan and cook until the volume of the liquid has reduced by a third.
-
Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the liver slices for 1½ minutes on each side. Season with salt and pepper.
-
Oil a griddle pan with the remaining oil and place over a high heat. Add the leeks and griddle until slightly charred. Season with salt and pepper.
-
To serve, divide the cabbage between two serving plates. Add the liver and top with the leeks. Pour over the gravy and garnish with the watercress.