Sage Thyme Calves Liver With Wild Mushrooms Pancetta Recipes

SAGE & THYME CALVES' LIVER WITH WILD MUSHROOMS & PANCETTA

Sage & thyme calves' liver with wild mushrooms & pancetta image

Think you don't like liver? This tasty, pan-fried version with herbs, mushrooms and bacon on toast may convert you

Provided by James Martin

Time 40m

Number Of Ingredients 10

Ingredients

8 slices pancetta (or streaky bacon)
1 tbsp vegetable oil
500g calves' liver , sliced into 4 steaks
50g butter
small bunch sage , leaves picked, most roughly chopped
½ small bunch thyme , leaves picked
4 shallots , finely sliced
300g mixed wild or chestnut mushroom , cleaned
zest and juice ½ lemon
4 thick slices of rustic bread , toasted (preferably sourdough)

Steps:

Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side - so they're just still pink in the middle - using half the butter towards the end to baste the meat. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
Heat the remaining butter in your smallest saucepan until just foaming. Add the remaining whole sage leaves and fry for a few mins until crisp. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage. Serve immediately.

Nutrition Facts : Calories 510 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium

CALF'S LIVER WITH SCALLIONS SHERRY, AND PANCETTA

Calf's Liver with Scallions Sherry, and Pancetta image

Provided by Lillian Chou

Categories Sauté Quick & Easy Dinner Meat Bacon Sherry Gourmet Peanut Free Tree Nut Free Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

Ingredients

2 (1/2-inch-thick) slices calf's liver
1/2 cup milk
3 thin slices pancetta, chopped
1 tablespoon vegetable or olive oil, divided
1/2 cup all-purpose flour
2 tablespoons unsalted butter, divided
1 cup thinly sliced scallions (1 small bunch)
1/4 cup cream Sherry
2 tablespoons water

Steps:

Soak liver in milk 15 minutes.
Cook pancetta in 1 teaspoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.
Discard milk and pat liver dry. Stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a piece of wax paper or a plate and dredge liver in mixture, knocking off excess.
Add remaining 2 teaspoons oil to fat in skillet and heat over medium-high heat until hot. Cook liver, turning once, until browned but still pink in center, about 4 minutes total. Transfer to plates.
Melt 1 tablespoon butter in skillet over medium-high heat, then sauté scallions until softened, about 1 minute. Add Sherry, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper and boil until reduced slightly, about 1 minute. Remove from heat and stir in remaining tablespoon butter until incorporated. Spoon over liver and sprinkle with pancetta.

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