What you'll need
- 2 calf liver* medallions, about 1cm thick
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, finely chopped, plus 1 sliced
- 1 tablespoon thyme, chopped
- 1 teaspoon cracked pepper
- 2 parsnips, peeled and chopped
- 1 bay leaf
- milk to cover
- salt and pepper to taste
- juice of 1 lemon
- 1 tablespoon parsley, chopped
- 1 tablespoon cooking oil
- 2 teaspoons balsamic vinegar
- 1⁄3 cup chicken stock
- 20g cold butter
Note: calf liver can be substituted for any lean beef cuts of meat, such as steak.
The easy bit
- Marinate liver in 2 tablespoons of the olive oil, sliced garlic, thyme and pepper and set aside.
- In a small pot, put the parsnip, bay leaf and milk. Season and cook until tender.
- Drain parsnip well, discard bay leaf and purée parsnip till smooth. Then fold in chopped garlic, 2 tablespoons of olive oil, lemon juice and parsley, and season.
- In a hot pan, add cooking oil and seal calf liver on one side for 2 minutes, then turn and cook for another minute. Rest the meat.
- Deglaze pan off the heat with balsamic vinegar, then return to the heat. Add chicken stock and reduce by half.
- Stir through the butter off the heat, add the meat back to the sauce to warm through, and serve on the parsnip puree.