Calf's Liver with Crispy Bacon & Savoy Cabbage
4 slices calf's liver or 2 slices, if large
1 tbsp olive oil
1 garlic clove, finely sliced
Half small Savoy cabbage, cored and shredded
4 rashers rindless streaky bacon
2 sprigs fresh rosemary
1 tbsp plain flour seasoned with a little salt and ground black pepper
Balsamic vinegar or Balsamic syrup, to drizzle (optional)
- Heat the oil in a wok and stir-fry the garlic and cabbage for 2-3 minutes or until the cabbage is tinged golden and has wilted. Cover and set aside.
- Heat a large frying pan, add the bacon and rosemary sprigs and stir-fry until the rashers become crispy in their own fat. Remove to a plate and keep warm.
- Dust the liver lightly with the flour. Add to the hot frying pan and cook in the bacon fat for 1 minute on each side for pink, or 1 minute longer if you prefer.
- Serve the liver on a bed of cabbage topped with the crispy bacon and rosemary.
Look out for Balsamic Syrup, the prized vinegar reduced to a syrup .. superb for drizzling over grilled meats, char-grilled vegetables and salads.
Akin to Scotch fillet of beef in delicacy and price, calf’s liver is a real treat with the bonus of being extremely rich in vitamin A, iron and riboflavin. Minimum cooking for maximum tenderness and flavour, finishing off with a drizzle of Balsamic syrup.