It's scarce in East Devon but I found some in our favourite butchers in Seaton last week and it was super!
I had it thickly sliced and grilled it on the griddle very rare, rested it in the oven at 60C for 10 mins, sliced it and served it with fresh tarragon butter with sea salt crystals. Just about perfect.
john
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calves liver
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johnstevens77
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redsturgeon
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Re: calves liver
johnstevens77 wrote:It's scarce in East Devon but I found some in our favourite butchers in Seaton last week and it was super!
I had it thickly sliced and grilled it on the griddle very rare, rested it in the oven at 60C for 10 mins, sliced it and served it with fresh tarragon butter with sea salt crystals. Just about perfect.
john
And fava beans and a nice chianti?
John
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JMN2
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Re: calves liver
Liver, good idea for my Saturday supper. I like it in a mustard cream sauce with onions.
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Hallucigenia
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Re: calves liver
redsturgeon wrote:And fava beans and a nice chianti?
John
If you're being authentic to the books, it would be amarone which makes a bit more sense than chianti.
And of course there's a pharmacist in-joke in there, as Hannibal Lecter would probably have been prescribed monoamine oxidase inhibitors, in which case he should avoid tyramine-rich foods like liver, beans and wine.
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