Ingreadient :

• 2 calves liver, slices
• 1 tsp plain flour

Sauce

• 200ml veal jus
• 50ml Madeira
• 1 tsp Sherry vinegar
• 25g butter
• 1 shallot, diced

Onion rings

• 1 large onion, sliced
• 75g gluten free self raising flour
• 75ml cider

Mash

• 50g butter
• 50ml double cream
• Seasoning
• 1 bunch sage leaves

Direction :

1. Heat a non-stick pan until hot and add the butter. While this is melting, season the calf’s liver with salt and pepper and dust with flour. When the butter begins foaming add the liver slices, cook on one side for 2 minutes then flip over and cook for another 2 minutes. Pop onto a warm tray. Wipe out the pan with kitchen paper.
2. Add the madeira to the pan, bring to the boil and flame. Then add the stock to the shallots, bring to the boil and lower the heat to gently reduce the sauce. Finish with a knob of butter and sherry vinegar.
3. Heat the veg oil to 170c.
4. Whisk together the flour and cider, coat the onion rings and fry for 1 to 2 minutes until crisp. Drain and season with salt.
5. Deep fry the sage at 160c for 1 minute. Drain.
6. To serve, spoon mash onto plates and top with liver. Spoon over the gravy and sprinkle over the sage leaves. Top with onion rings.