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Pan-fried Calves Liver with Champ & Gravy
Ingredients
Serves 4- 500g calves' liver
- Plain flour, for coating, plus about a dessert spoonful for the gravy
- 4 rashers smoked streaky bacon, finely sliced
- 1 onion, halved and very finely sliced
- 4 spring onions, finely chopped
- 500ml beef stock
- 500ml whole milk
- a knob of butter
- 6 large desiree potatoes, peeled and chopped into small pieces
Instructions
Champ is a traditional Irish way of serving potatoes, mashed with milk and spring onions - and it's delicious.- For the gravy, fry the onions and bacon together until the bacon starts to brown and the onions are soft.
- Add the dessert spoon of flour and stir well.
- Add the stock, stirring well again and cook for about 20 minutes until reduced by half.
- For the champ, boil the potatoes until soft - in a separate pan, heat the milk and spring onions together until the spring onions are soft, keeping the milk at a simmer.
- Drain the potatoes and add the milk, spring onions and butter. Mash until soft and creamy.
- For the liver, coat lightly in seasoned flour. Heat some cooking oil in a frying pan and fry on a high heat for about 2 minutes per side, until just cooked through.
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