14 Apr 2017


WoW this is such a beautiful rich decadent dish, if you think you don't like liver, I urge you to try this, pink moist pan seared liver in butter is elevated to a whole other level along with a beautiful butter seared mushrooms and shallot, finished of with a de-glazed port and cream sauce, this is spoon eating, getting more in your mouth than a fork!

Prep time: 5 minutes / Cooking time: 7 minutes / Resting time: 3 minutes

(serves 2)

500g trimmed  high animal welfare lambs liver
50g butter
2 tbsp coconut or olive oil
10 Chestnut or Girolles mushrooms torn or roughly sliced
1 shallot finely sliced
2 tbsp rough chopped fresh parsley
1 tbsp fresh chopped marjoram (optional)
150ml good quality port
250ml double cream
sea salt
fresh ground white pepper

This is a really quick cook so not only prep all your ingredients first also be ready to serve with your plates and cutlery all set up before you start.

First place a non stick skillet on a medium high heat to warm up, this will be for pan searing the liver, meanwhile heat another pan medium hot, add half the butter and oil as soon as melted add the shallots and soften for a couple of minutes, then add the mushrooms after another couple of minutes turn your attention to the liver.

Add the remaining butter and oil to the pre heated skillet and place the liver in to sear, leave for around 1 minute before turning, once both sides have had a minute each take the skillet off the heat, turn the liver one more time and leave to rest, this allows the livers to relax and re-distribute the moisture back through the liver ensuring a beautiful moist mouthful.  

Now to finish off the mushroom, port and cream sauce, crank up the heat to high, add the port and reduce by two thirds then add the cream and reduce for a minute to thicken, take off the heat immediately and leave to rest, season with the sea salt, pepper, parsley and marjoram if using.  Taste and adjust the seasoning if needed to your taste.

Serve the butter pan seared livers on your dinner plates then pour all the resting juices from the skillet in to the mushroom cream sauce stir through, pile the mushrooms and shallots high on top of the livers and drizzle or in my case pour over lashings of the port and cream sauce and enjoy.