Calves Liver With Onions, Figs And Red Wine Recipe

Name: Calves Liver With Onions, Figs And Red Wine Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 ml Extra virgin olive oil, (10fl ounce); 2 x Onions; 25 gm Plain flour, (3/4oz) Flaked sea salt and freshly grnd black pepper; 900 gm Calves liver, thinly sliced (2lb); 225 gm Seedless white grapes, (8oz); 4 x Purple figs, sliced into rounds; 60 ml Minced fresh flat leaf parsley; 125 ml Red wine, (4fl ounce); 60 ml Meat stock, (2fl ounce); 450 gm Potatoes and parsnips, (1lb) Creme fraiche; 1 sprg fresh flat leaf parsley to garnish Little lowfat milk

Servings: persons

300 ml Extra virgin olive oil, (10fl ounce)
2 x Onions
25 gm Plain flour, (3/4oz) Flaked sea salt and freshly grnd black pepper
900 gm Calves liver, thinly sliced (2lb)
225 gm Seedless white grapes, (8oz)
4 x Purple figs, sliced into rounds
60 ml Minced fresh flat leaf parsley
125 ml Red wine, (4fl ounce)
60 ml Meat stock, (2fl ounce)
450 gm Potatoes and parsnips, (1lb) Creme fraiche
1 sprg fresh flat leaf parsley to garnish Little lowfat milk

1
Heat the oil and half of the butter in a frying pan.
2
Add in the onions and stir well, then cook for 10 min till the onions are sot and beginning to caramelise.
3
Meanwhile, place the flour on a plate and season with the salt and black pepper, fold the liver to the flour and toss to coat both sides.
4
Add in the remaining butter to the frying and then pour in the the floured slices of liver and fry for 34 min till browned on both sides.
5
Add in the grapes, figs and minced parsley and cook for 2 mintues.
6
Stir in the wine and meat stock and simmer, stirring, for about 5 min till the juice has thickened.
7
Serve immediately with parsnips and potato puree garnished with sprigs of parsley.
8
Potato and parsnip puree: Peel and roughly chop the parsnips and potatos.
9
Put them in a large pan, cover with cool water and bring to the boil.
10
Boil for 1520 min, till very tender.
11
Drain and return to the pan.
12
Mash with 4 tbsp of creme fraiche, 25g (1oz) butter and a little lowfat milk.
13
Season well with salt and pepper.
14
Serve warm.

13042

kcal

Calories

Fat

2913

Carbs

289

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300 ml Extra virgin olive oil, (10fl ounce), 2 x Onions, 25 gm Plain flour, (3/4oz) Flaked sea salt and freshly grnd black pepper, 900 gm Calves liver, thinly sliced (2lb), and more.

Yes, Calves Liver With Onions, Figs And Red Wine Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!