Calves liver in port and cream
This is a quick, easy and delicious recipe, but like a lot of liver dishes it needs a light hand.
Preperation 5 mins
Cooking 7 mins
1/2 lb calves liver
1 medium onion
2 oz butter
generous 1/2 wineglass of port
1/2 wine glass of single cream
Top and tail and peel the onion then slice length ways into pencil thick segments.
Cut the liver into strips, about 1/4 inch thick and 2-3 inches long.
Measure out the port and the cream.
Now melt the butter over low heat in a large frying pan. When the butter has all melted turn up the heat slightly and add the onions. Fry gently till the onions are soft and translucent but not coloured, stirring often to make sure the butter does not brown. About 5 mins.
Turn up the heat and add the liver. Stir constantly to cook the liver evenly and continue till the liver is still a little underdone, 1-2 mins. Turn up heat up high and add the port, stirring constantly till the alcohol has boiled off, approx 1/2 min. Take the pan off the heat and finish by stirring in the cream.
Serve immediately on a bed of rice, with a green salad - and a large glass of Amarone!
(The liver should still be pink in the centre and meltingly soft on the tongue. Overcook and it will quickly toughen)
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