Calf’s liver with roasted onion purée and confit potato chips

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the confit fried chips

  • 4 potatoes, peeled and thinly sliced on a mandoline
  • 4 tbsp duck or goose fat
  • 1 tsp chopped thyme
  • 2 garlic cloves, finely chopped
  • oil, for deep-fat frying
  • sea salt
  • malt vinegar

For the onion purée

  • dash olive oil
  • few thyme sprigs
  • 1 bay leaf
  • 3 white onions, halved
  • salt and white pepper

For the calf’s liver

  • 30g/1oz salted butter
  • 3 sage leaves
  • 200g/7oz thickish slice calf’s liver
  • few tbsp plain flour seasoned with salt and pepper
  • few tbsp balsamic vinegar
  • 2 tbsp dark veal or chicken jus

To garnish

  • 2 rashers pancetta
  • 1 tbsp finely chopped parsley
  • 1 shallot, diced
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