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Calf liver with beetroot, grilled apple slices and mixed spice

For the veal liver:

  • 600 g calf liver
  • 2 tbsp flour
  • 4 tbsp clarified butter
  • Freshly ground pepper

For the beetroot:

  • 750 g fresh beetroot
  • 1 laurel leaf
  • 1 tbsp icing sugar
  • 2 tbsp red wine vinegar
  • 2 tbsp red wine
  • 1 tbsp butter
  • Szechuan pepper

For the apple slices:

  • 2 tart apples e.g. Goudrenet
  • 1 tbsp lemon juice
  • 1/2 tsp mixed spice
  • 1 tsp cane sugar
  • 1 tsp vegetable oil

Plus:

  • Salt for seasoning

Nutrition values

4
30 - 60 minutes
calf liver
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Preparation

Wash the beetroot and then boil in a pan of water with a laurel leaf or vegetable stock. Allow the beetroot to cool a little but peel while still warm. Then chop into equally sized cubes. Caramelise the icing sugar just before serving up. Add the vinegar and red wine. Stir in the butter and the diced beetroot. Season to taste with the Szechuan pepper.

Peel the apples, de-core them and cut into slices of approx. 1 centimetre in thickness. Mix the remaining ingredients together and marinate the apple slices in the mixture. Grill for three minutes either under the oven grill, on a contact grill or on a gas BBQ, turning occasionally.

Slice the livers and lightly flour them on both sides, removing any excess flour. Fry in butter over a medium heat for approximately two minutes on each side.

Then season to taste. Serve the veal liver with beetroot and sliced apple on warm plates.

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