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Ingredients

• 8 slices calves' liver, about 60g each
• olive oil, for brushing
• salt

• 1 tbsp olive oil
• 30 g butter
• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• grated zest and juice of 1 limes
• 2 small bunches of flat leaf parsley, finely chopped, stalks reserved for the gratin
• 2 tbsp gin
• 1 tsp marmalade
• 1 tsp English mustard
• 300 ml beef stock
• 1 tsp Worcestershire sauce
• black pepper

• juice of 1 lemons
• 4 globe artichokes
• 4 sweet potatoes
• 1 tbsp olive oil
• 25 g butter
• onion, chopped
• 1 clove garlic, chopped
• 100 ml white wine
• black pepper
• 25 g parmesan, freshly grated
• 25 g breadcrumbs

Description

Ed Baines Shows You How To Prepare Calves' Liver With Style, Complementing It With A Flash-cooked Gratin And An Exotic Sauce

UK TV