Calf's liver and creamed silverbeet
“Silverbeet and beetroot are part of the same family and both complement liver beautifully.”
- 2 medium beetroot
- 1 spanish onion, skin on, cut into 8 wedges
- Extra virgin olive oil
- 8 large silverbeet leaves, washed and drained
- 100g butter
- Sea salt
- Freshly ground white pepper
- 150ml cream
- Vegetable oil
- 12 slices calf's liver, no thicker than 5mm
Turn over a new leaf and save water It's common practice to wash leafy greens in a colander under a running tap, yet often some grit still clings to the leaves. A cleaner result - which also uses less water - is to fill a bowl with cold water then plunge the greens in, washing them carefully. Lift them out, allowing excess water to run off into the bowl, then leave to drain in a colander before using.
Method
Preheat oven to 180C. Place beetroot and onion wedges in separate pans, drizzling a little olive oil over the onion. Roast onion for 20 minutes and beetroot for 20-30 minutes or until cooked through. Set both aside until cool, then peel.
Separate the silverbeet stalks from the leaves and cut both into fine slices. Melt butter in a saucepan over a low heat, add stalks and cook gently for 5 minutes. Add leaves, season and cook a further 5 minutes. Drain excess liquid. Add cream, bring to the boil and simmer 10 minutes. Keep warm.
Slice the beetroot 1cm thick and place on a baking tray with onion. Drizzle with a little olive oil and reheat in the oven for 5 minutes.
Heat a non-stick frypan on high with a little vegetable oil. Add liver slices, season and cook 1 minute. Turn and cook for 30 seconds to 1 minute depending on how pink you like your liver. Serve with the vegetables on the side.
Serves 4
