Calves' Liver with Caramelised Onions

Gordon Ramsay's Quick and Easy Recipe for a Healthy Meal

© Rebecca Ford

Feb 15, 2009

Liver (fegato) is rich in iron and B vitamins, says Michelin-starred chef Gordon Ramsay in his new book Healthy Appetite (pub. Quadrille, £20.00). Calves’ liver features in many Italian dishes, such as those from the Abruzzi, and was traditionally used in the making of sausages and salami. This recipe, which appears here with permission, serves the liver with a light lemon polenta. It’s quick and easy to make and is just one of 125 healthy recipes that Gordon Ramsay describes in Healthy Appetite.

Gordon Ramsay's Calves' Liver with Caramelised Onions – Recipe

Ingredients – Serves 4

• 350 g calves liver
• 1 heaped tbsp plain flour
• Sea salt and black pepper
• 1-2 tbsp olive oil
• Small handful of flat leaf parsley, chopped

For the Caramelised Onions:

• 2 sweet onions, peeled and thinly sliced
• 2 tbsp olive oil
• Pinch of caster sugar
• Splash of balsamic vinegar

For the Lemon Polenta:

• 200g instant polenta
• 550ml whole or semi-skimmed milk
• 550ml chicken stock (see below)
• 2 tbsp crème fraiche
• Finely grated zest of 1 lemon
• 2 tbsp lemon juice, or to taste

For the Chicken Stock (makes about 1.5 litres)

• 2 tbsp olive oil
• 1 carrot, peeled and chopped
• 1 onion, peeled and chopped
• 2 celery sticks, chopped
• 1 leek, washed and sliced
• 1 bay leaf
• 1 thyme sprig
• 3 garlic cloves, peeled
• 2 tbsp tomato puree
• 2 tbsp plain flour
• 1 kg raw chicken bones
• Sea salt and black pepper

Method

To Make the Chicken Stock

1. Heat the olive oil in a large stockpot and add the vegetables, herbs and garlic. Cook over a medium heat, stirring occasionally, until the vegetables are golden. Stir in the tomato puree and flour and cook for another minute. Add the chicken bones, then pour in enough cold water to cover. Season lightly.
2. Bring to the boil and skim off any scum that rises to the surface. Reduce the heat and leave to simmer gently for 1 hour.
3. Let the stock stand for a few minutes, then pass through a fine sieve and leave to cool. Refrigerate and use within 5 days, or freeze the stock in convenient portions for up to 3 months.

To Make the Calves' Liver with Caramelised Onions

1. Cook the onions first. Heat the olive oil in a pan and add the onions with a little seasoning. Cover and sweat for 6-8 minutes, stirring occasionally, until soft. Remove the lid and increase the heat. Stir in the sugar and cook, stirring frequently, until the onions are golden brown. Add a splash of balsamic vinegar and let bubble until well reduced and the pan is quite dry. Keep warm.
2. Make the polenta next. Heat the milk and stock in a large saucepan with some seasoning. When it begins to simmer, gradually add the polenta, whisking constantly to prevent lumps forming. Simmer and stir for about 5 minutes. Take off the heat and stir in the crème fraiche, lemon zest and juice. Check the seasoning. Cover and keep warm while you prepare the liver.
3. Trim the liver, peeling away the membrane if necessary. Cut into 1cm thick slices, prising out larger tubes with the knife tip. Mix the flour with a pinch each of salt and pepper on a plate. Lightly coat the liver slices in the seasoned flour.
4. Cook the liver in batches. Heat a large non-stick frying pan over a high heat. Add the olive oil, then fry a few slices of liver for about 40 seconds on each side until nicely browned, but still pink in the middle. Remove to a warm plate and repeat to cook the rest, adding a little more oil if needed.
5. Give the polenta a stir and spoon onto warm plates. Top with the caramelised onions and pan-fried liver. Sprinkle over some chopped parsley and serve at once.

If you'd like to try another dish from Healthy Appetite, try this recipe for Gordon Ramsay's Fish Cakes with Anchovy Dressing.

Gordon Ramsay's Healthy Appetite

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