Calf’s Liver with Mango and Pepper Sauce

by Stefan Kolsch

Deglaze the pan with the vinegar, wine and stock and reduce by half over a high heat
SERVINGS    
 
4
PREPARATION TIME
5 MINS
COOKING TIME
15 MINS

Ingredients

450g sliced Calf’s Liver
10-20g Butter
1 Mango
(not too ripe, peel, core and cut in thin wedges)
1 tsp Icing Sugar
1-2 tbsp Plain Flour
1-2 tbsp Olive Oil
1 tbsp Green Peppercorns (rinsed and drained)
2 tbsp White Balsamic Vinegar
50ml White Wine
100ml Chicken Stock
20g Butter (cut into 0.5cm cubes)

Calf’s Liver with Mango and Pepper Sauce

Instructions

Melt the 10-20g butter in a frying pan, add the mango and sprinkle with the sugar and heat quickly. Remove from the hob and keep warm.

Coat the Liver with the flour and tap off any excess, heat the oil in a frying pan and sear the Liver on both sides for 1-1½ minutes. Remove from the pan and cover with foil to keep warm.

Deglaze the pan with the vinegar, wine and stock and reduce by half over a high heat. Add the peppercorns, add the butter cubes in batches and stir until they melt and the sauce combines.

Serve with risotto

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