Chargrilled calf's liver with mash and onion gravy

1. 1

   To make the mash, place the potato, butter and oil in a large bowl. Season, to taste, with salt and freshly ground black pepper and mash to your preferred consistency.

2. 2

   To make the gravy, heat the olive oil with the butter in a frying pan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden.

3. 3

   Add the red wine and simmer until the volume is reduced by half.

4. 4

   Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper.

5. 5

   For the calf's liver, rub the calf's liver with the olive oil then season both sides with salt and freshly ground black pepper.

6. 6

   Heat a griddle pan until smoking. Add the liver and chargrill for four minutes on each side, until cooked through, then rest for one minute on a warm plate.

7. 7

   To serve, place the mash in the centre of a warm plate. Place the liver on top of the mash, spoon over the gravy and sprinkle over with fresh chopped chives.

1 serving ≈ 550 g

Nutrition values are estimates. - means data is unavailable.