Calf’s liver with silverbeet and blue cheese sauce

Calf’s liver with silverbeet and blue cheese sauce

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

I think calf’s liver has suffered an injustice at the hands of mums, grandmothers and school dinner ladies for far too long! It’s a shame that we have steered away from using offal – it’s cost effective and good for you, and when done right, bloody tasty.

I cooked up this recipe on The Best in Australia for the ‘best bang for your buck’ challenge. It was beaten by 4 kilos of chicken wings cooked by Anna. The judges obviously made their choice based on volume! You could serve this dish with Balsamic Shallots.

Ingredients

Quantity Ingredient
bunch silverbeet
salt
2 tablespoons olive oil
1 garlic clove, crushed
freshly ground black pepper
100g gorgonzola dolce
50g mascarpone
2 tablespoons marjoram
100g butter
1/2 cup plain flour
500g calf’s liver, cut into 1 cm slices

Method

  1. Separate the silverbeet leaves and thick white stems. Cook the stems in boiling salted water for 10 minutes, or until soft. Remove from the pan and chop. Cook the leaves separately for about 5 minutes, or until tender, then drain.
  2. Heat the olive oil in a saucepan over medium heat and sauté the garlic until lightly golden. Add the silverbeet leaves and stems and gently sauté for about 5 minutes. Season, and keep warm until ready to serve.
  3. Melt the gorgonzola and mascarpone in a small saucepan or over a double boiler. When melted, stir in 1 tablespoon of chopped marjoram, then keep warm.
  4. Season the flour with salt and pepper and dredge the liver slices in the seasoned flour.
  5. Melt the butter in a large frying pan until foaming, then add the liver slices. Cook until browned on one side, then turn. Cook for a further 4–5 minutes, or until medium cooked. Remove from the pan and rest.
  6. To serve, divide the silverbeet between four plates and dress with a drizzle of the cheese sauce. Top with the slices of liver, add the remaining cheese sauce and sprinkle with chopped marjoram.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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