Special Diet

Grilled Calves’ Liver with Sage Lentils

cook 20 mins
Tags: Gluten free
Ingredients
  • 1 tablespoon olive oil
  • 1 carrot, peeled and diced
  • 1 celery stick, diced
  • ½ small red onion, finely diced
  • 4 sage leaves, roughly torn
  • 1 garlic clove, sliced
  • 400 g (13 oz) can Puy lentils, rinsed and drained
  • 125 ml (4 fl oz) red wine
  • 100 g (3½ oz) baby spinach leaves
  • 2–3 tablespoons crème fraîche
  • 4 unsmoked streaky bacon rashers
  • 400 g (13 oz) calves’ liver
  • salt and pepper
Directions
  • Heat the oil in a frying pan over a medium heat, add the carrot, celery and onion and cook for 2–3 minutes, then stir in the sage, garlic and lentils. Pour in the wine, add the spinach and crème fraîche and cook for 8–10 minutes.
  • Meanwhile, cook the bacon under a preheated medium grill for 7 minutes or until crisp, then chop roughly.
  • Season the liver with salt and pepper. Place under a hot grill or on a hot griddle and cook for 1–2 minutes on each side.
  • Serve the liver on a bed of lentils, sprinkled with the chopped bacon.
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