James Martin Calves’ livers with Maderia sauce, mash and deep-fried onion rings recipe for food hell on Saturday Kitchen.
James says: “A rich Maderia sauce brings out the best in liver. Take care not to overcook the liver as it can make it taste bitter.”
The ingredients for the Madeira sauce: 50g unsalted butter, 2 shallots, sliced, 100ml Madeira, 2 tsp chopped fresh thyme leaves, 300ml beef or veal jus or gravy, 2 tbsp sherry vinegar and 2 tbsp chopped fresh chervil.
For the mashed potato: 2kg potatoes, peeled and quartered
150g butter and 150ml full-fat milk.
For the onion rings: 1 tsp fresh yeast, 400ml beer, 300g plain flour, vegetable oil, for deep-frying and 2 small onions, finely sliced into rings.
For the calves’ liver: 50g plain flour, for dusting, 8 thin slices calf’s liver, 50g unsalted butter and salt and freshly ground black pepper.