Monday, 18 March 2013

Calves Liver and a fabulous charcutiere sauce - Sunday March 17th 2013

Calves liver, cut thin thin thin, dusted in seasoned flour and just shown a very hot pan for a few minutes, so it is crusty on the outside, but still slightly rare in the middle.

A meal from heaven.

To add to the heavenliness (is that a word?) I made a quick charcutiere sauce, such a useful thing to have in your repertoire for rich meats like liver, kidneys, pork steaks, even sausages.

In a little olive oil, brown a couple of tablespoons of flour, and make into a gravy thickness sauce with water, a shake of Lea and Perrins, a teaspoon of gravy browning (caramel) and a teaspoon of stock powder - I used Essential Cuisine Veal Stock.  To this add half a dozen chopped cornichons, a teaspoon of small capers (or chopped larger ones) and a half teaspoon of wholegrain mustard. Give it a stir and simmer for 10 mins or so to cook out the flour. 

Drizzle the sauce over the meat, making sure to share the cornichons out evenly between the plates.

No comments:

Post a Comment