Calves' liver with balsamic vineger
- Preheat the oven to 220C.
- Remove the leaves from the silver-beet stalks.
- Blanch the stalks in boiling, salted water until just tender, about 3-4 minutes, then drain and pat dry (this is important as you are going to put them into oil later).
- Put the leaves into the water for about a minute, then drain and pat dry. Cut the stalks into thin batons.
- Put the silver-beet leaves and stalks into a pan with the olive oil. Turn the heat to low and gently warm these up.
- Heat an ovenproof sauté pan until medium-hot, then add the sunflower or vegetable oil and liver.
- Seal until crusty on both sides - taking care not to get the pan too hot or the liver might burn. Season.
- Turn down the heat, add half the butter and put the pan into the oven for a minute or so, depending on the thickness and how you like your liver cooked.
- Take out of the oven, lift the liver out onto a warm plate, drain off the butter, add the vinegar to the pan and reduce by half or until it's a syrupy consistency.
- Beat in the rest of the butter, add the toasted pine nuts and sultanas (soaked in warm warter, then drained), then turn the heat down and put the liver back in.
- Spoon the silver beet onto warmed plates, place the liver on top and drizzle with sauce.
Tip: You don't need to use best-quality balsamic vinegar for cooking. In fact, if you use an expensive aged vinegar, it will have a higher concentration of sugar that will make it more prone to catching on the bottom of the saucepan when you are reducing the sauce.