Pan-fried calves' liver with crispy smoked bacon – by Roger Evans

Ingredients (serves one)

2 slices smoked rindless streaky bacon
6 sage leaves
14ml vegetable oil
112g mashed potato
42g unsalted butter
18ml cream
Seasoning
140g Dutch calves' liver thinly sliced
720ml red wine
½ shallot finely chopped
113ml veal jus

Method

Grill bacon until crisp. Deep-fry the sage leaves in oil for 10 seconds. Mix the warm mashed potato with 28g of the butter and the cream. Season and keep warm.

Season the liver and fry in oil until pink. Deglace the pan with the wine and shallot and reduce by half. Add the veal jus and reduce by half again. Finish the sauce with the remaining butter and pass.

Mould the potato in an 80mm ring. Place the cooked liver on top of the potato and the bacon on top of the liver. Pour the sauce around the base of the potato and garnish the liver with the deep-fried sage.

by Roger Evans