Calf Liver with Apple and Calvados

Published on: 20 October 2022

French Market Recipe 2022 #40
Foie de veau au pomme et Calvados / Calf’s liver with apple and Calvados

•    4 x 100g slices of calves liver (usually available at Hartliefs)
•    2 large Granny Smith apples
•    1 cup flour
•    2 large lemons
•    100g butter
•    30ml Christian Drouin calvados
•    Salt and pepper to taste

1.    Ask the butcher to trim the skin from the liver
2.    Peel the apples and remove the core, slice thinly
3.    Grate the zest from the lemons then squeeze the juice into a cup
4.    Add a pinch of salt and some freshly ground pepper to the flour, place on a flat board
5.    Dip both sides of the liver in the flour and coat well
6.    Melt half the butter in a frying pan and fry the liver for about 4 minutes on both sides
7.    In a second frying pan melt the rest of the butter and gently fry the apple on both sides, until just soft.
8.    Drizzle lemon juice over the liver and sprinkle with lemon zest, place on a warm platter
9.    NB Turn off the cooker’s overhead extractor fan before the next step.
10.    Pour the Calvados over the apples and light it
11.    Once flames have gone out spoon the apples and juice over the cooked liver and serve straight away

Serve hot accompanied by some mashed potato or tagliatelle and a small glass of Christian Drouin Calvados. Available at the French Market shop in Cape Town.

Bon Appetit!

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