Seared Calves’ Liver with Onions & Mustard Mash

Ingredients

• 2 tbsp olive oil
• 100g butter
• 3 large onions, peeled and finely sliced
• Pinch of sugar
• Salt and pepper
• 1 tbsp sprigs of fresh thyme
• 1 tbsp balsamic vinegar
• 700g potatoes, peeled and cut into chunks
• 6-8 tbsp milk
• 1 tbsp wholegrain mustard
• 3-4 fresh sage leaves
• 550g thinly sliced calves’ liver
• 1 tbsp lemon juice

Method

Preheat the oven to 150 degrees Celsius.  Heat half the oil and 25g of butter in a flameproof casserole dish.  When foaming, add the onions.  Cover and cook over a low heat for 20 minutes until softened and beginning to collapse.  Add the sugar and season with salt and pepper.  Stir in the thyme.  Cover the casserole and transfer to a preheated oven.  Cook for a further 30-45 minutes until softened completely, but not browned.  Remove from the oven and stir in the balsamic vinegar.  Meanwhile, boil the potatoes in boiling salted water for 15-18 minutes until tender.  Drain well, then return to the pan.  Place over a low heat to dry completely, remove from the heat and stir in 50g of the butter, the milk, mustard and salt and pepper to taste.  Mash thoroughly until creamy and keep warm.  Heat a large frying pan and add the remaining butter and oil.  When it is foaming, add the mustard and sage leaves and stir for a few seconds, then add the liver.  Cook over a high heat for 1-2 minutes on each side.  It should remain slightly pink: do not overcook.  Remove the liver from the pan.  Add the lemon juice to the pan and swirl around to deglaze.  To serve, place a large spoonful of the mashed potato on each plate.  Top with some of the melting onions, the liver and finally the pan juices.

White Chocolate & Raspberry Mousse Gateau

Ingredients

• 4 medium eggs
• 125g caster sugar
• 75g plain flour, sifted
• 25g corn flour, sifted
• 3 gelatine leaves
• 450g raspberries
• 400g white chocolate
• 200g plain fromage frais
• 2 medium egg whites
• 25g caster sugar
• 4 tbsp raspberry or orange liqueur
• 200ml double cream
• Fresh raspberries, halved to decorate

Method

Preheat the oven to 190 degrees Celsius.  Oil and line a 2x23 cm/9 inch cake tins.  Whisk the eggs and sugar until thick and creamy and the whisk leaves a trail in the mixture.  Fold in the flour and cornflour, then divide between the tins.  Bake in a preheated oven for 12-15 minutes or until risen and firm.  Cool in the tins, then turn out onto wire racks.  Place the gelatine with 4 tablespoons of cold water in a dish and leave to soften for 5 minutes.  Puree half the raspberries, press through a sieve, then heat until nearly boiling.  Squeeze out excess water from the gelatine, add to the puree and stir until dissolved.  Reserve.  Melt 175g of the chocolate in a bowl set over a saucepan of simmering water.  Leave to cool, then stir in the fromage frais and puree.  Whisk the egg whites until stiff and whisk in the sugar.  Fold into the raspberry mixture with the rest of the raspberries.  Line the sides of 1 23cm/9 inch springform tin with non-stick baking parchment.  Place 1 layer of sponge in the base and sprinkle with half the liqueur.  Pour in the raspberry mixture and top with the second sponge.  Brush with the remaining liqueur.  Press down and chill in the fridge for 4 hours.  Unmould onto a plate.  Cut a strip of double thickness non-stick baking parchment to fit around the cake and stand 1cm higher.  Melt the remaining white chocolate and spread thickly onto the parchment.  Leave until just setting.  Wrap around the cake and freeze for 15 minutes.  Peel away the parchment.  Whip the cream until thick and spread over the top.  Decorate with raspberries.