Juicy calves’ liver and creamy mushrooms are combined in this tasty recipe from James Martin.
3 rashers smoked streaky bacon, cut into lardons
2 banana shallots, finely diced
2 garlic cloves, finely diced
175g/5oz chestnut mushrooms, sliced
175g/6oz field mushrooms, thickly sliced
175g/6oz button mushrooms, quartered
75ml/3fl oz Madeira
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
3-4 drops Tabasco sauce
2 tomatoes, finely diced
90ml/3½fl oz beef stock
75ml/3fl oz double cream
3 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper
For the devilled mushrooms, heat a frying pan until hot, add 15g/½oz of the butter and all of the bacon and cook for 4-5 minutes, or until crisp.
Remove the bacon from the pan and set aside to drain on kitchen paper.
Add the remaining butter, shallots and garlic to the frying pan used to cook the bacon and fry for 1-2 minutes. Add all of the mushrooms and cook for 2-3 minutes or until the shallots and garlic have softened and the mushrooms are beginning to turn golden-brown.
Add the Madeira to the pan and set it alight with a match. Allow the flames to flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)
Stir in the mustard, Worcestershire sauce and Tabasco and cook for a further minute.
Add the tomatoes and beef stock and bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, then stir in the cream, the reserved bacon and the parsley. Season, to taste, with salt and freshly ground black pepper.
For the calves’ liver, season the calves' liver with salt and freshly ground black pepper.
Heat a frying pan until very hot, add half of the butter and all of the calves’ liver and fry for 1-2 minutes on each side, or until cooked through. Remove the calves’ liver from the pan and set aside to rest.
Meanwhile, melt the remaining butter in a lidded frying pan, add the spinach and water, cover with the lid and cook for 1-2 minutes, or until the spinach has wilted. Season, to taste, with salt and freshly ground black pepper.
To serve, pile the liver onto serving plates, top with the devilled mushrooms and spoon the wilted spinach alongside.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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