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Receta Calves Liver With Onions, Figs And Red Wine

Name: Calves Liver With Onions, Figs And Red Wine
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

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Ingredientes

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

Direcciones

Heat the oil and half of the butter in a frying pan. Add in the onions and stir well, then cook for 10 min till the onions are sot and beginning to caramelise.
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.
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.
Add in the grapes, figs and minced parsley and cook for 2 mintues. Stir in the wine and meat stock and simmer, stirring, for about 5 min till the juice has thickened.
Serve immediately with parsnips and potato puree garnished with sprigs of parsley.
Potato and parsnip puree: Peel and roughly chop the parsnips and potatos. Put them in a large pan, cover with cool water and bring to the boil. Boil for 1520 min, till very tender. Drain and return to the pan. Mash with 4 tbsp of creme fraiche, 25g (1oz) butter and a little lowfat milk. Season well with salt and pepper. Serve warm.