Whisky Cream Calf's Liver
Hearty and tasty, and a bit indulgent too, this Whisky Cream Calf's Liver makes an excellent lunch after a morning rugby practise, both feeding you well and filling your iron needs! Happy Wednesday!
Ingredients (serves 1):
1 tablespoon unsalted butter
½ tablespoon olive oil
a large onion
2 fluffy sprigs fresh oregano
1 (200-gram/7-ounce) calf’s liver
a heaped tablespoon plain flour
1/4 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper, to taste
1/4 cup good quality Single Malt Scotch Whisky
1/3 cup crème fraîche or sour cream
1 teaspoon demerara sugar
a couple of tablespoons water
In a large, deep frying pan, melt butter with olive oil over medium heat.
Finely chop the onion, and add to the pan. Cook, 2 minutes, until softened.
Finely chop oregano, stalks and leaves, and add to the pan as well. Cook, another minute.
Increase heat to medium-high. Pat calf’s liver dry, and sprinkle with flour on both sides. Shake off excess flour, and add to the pan. Cook, about 2 minutes on each side until just browned. Season both sides well with fleur de sel and black pepper.
Once well-browned on each side, transfer calf’s liver to a plate. Keep warm.
Add Whisky to the frying pan. Immediately and carefully ignite with a match, to flambé. Allow flames to die down, and stir in crème fraîche,until you have a nice, pale brown sauce. Add demerara sugar, cooking until dissolved. Stir in a little water to loosen the sauce, and return calf’s liver to the pan, a couple of minutes.
Serve Whisky Cream Calf's Liver hot with fluffy white rice, sprinkled with chopped oregano.
