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The Caterer

Calves' liver with caramelised bermuda onions and oranges, bubble and squeak cakes, red wine gravy

11 September 2006
Calves' liver with caramelised bermuda onions and oranges, bubble and squeak cakes, red wine gravy

Ingredients

(serves one)

150g calves' liver cut thinly
50g smoked bacon
½ red onion (cut for Lyonnaise)
25g orange segments
1 sprig chervil
2fl oz red wine
12g brown sugar

For the bubble and squeak cakes
75g mashed potato
25g shredded cooked cabbage
(Mix season lightly and make into three round cakes)

Method

Pan-fry bubble and squeak cakes. Keep hot.

Caramelise onions and oranges with sugar.

Seal liver keeping it pink. Grill bacon until crispy.

Make a jus with pan juices and red wine. Strain.

To assemble place potato cakes in centre of plate. Layer liver bacon and caramelised onions. Dress caramelised orange around plate. Drizzle with sauce and garnish with sprigs of chervil.

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