Char-grilled Calf’s Liver
Char-grilled Calf’s Liver

Ingredients

Method

  • 150g calf’s liver
  • 1 tbsp olive oil
  • Salt and pepper
  • Snipped chives, to garnish
  • Mashed potato, to serve
  • Red wine gravy, to serve
  • Rub the calf’s liver with plenty of olive oil, and season liberally with salt and pepper on both sides. Heat up your griddle pan, and griddle the liver for 4 minutes on each side, before leaving to rest for a couple of minutes. Serve on a bed of buttery mashed potato, with gravy poured over the top, and chives sprinkled to finish.
10 mins
1 serving
This recipe pairs perfectly with the Hither & Yon Carignan 2019 from McLaren Vale, Australia.

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