serves
6
prep
10 minutes
cook
1:10 hour
difficulty
Mid
serves
6
people
preparation
10
minutes
cooking
1:10
hour
difficulty
Mid
level
Ingredients
- 40 g butter
- 80 ml (⅓ cup) olive oil
- 4 onions, thinly sliced
- 2 thyme sprigs, plus extra leaves, to serve
- 125 ml (½ cup) dry white wine
- 450 g calf liver, trimmed, thinly sliced
- soft polenta (cornmeal), to serve
Drink match 2011 Subida di Monte Collio Pinot Grigio, Friuli, Italy ($36)
Instructions
Heat butter and 2 tablespoons of oil in a frying pan over medium-low heat. Add onions and thyme, season with salt and pepper, and cook, stirring frequently, for 1 hour or until caramelised. Add 80 ml wine and simmer for 2 minutes or until evaporated. Remove from heat and set aside.
In a separate frying pan, heat remaining 2 tablespoons of oil over medium-high heat. Working in 2 batches, season liver and cook, turning halfway, for 1 minute or until browned but still pink in the middle. Remove from heat.
Return onions to low heat, add liver and remaining 2 tbsp wine and heat through. Serve with soft polenta and extra thyme leaves.
Photography Chris Chen. Food preparation Phoebe Wood. Styling Berni Smithies. Drinks suggestion Dan Coward.
As seen in Feast magazine, April 2014, Issue 30.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
