Herb-Crumbed Calves’ Liver with Garlic Roast Acorn Squash

Name: Herb-Crumbed Calves’ Liver with Garlic Roast Acorn Squash
Yield: Serves 4
Ingredients: 80 ml (2 ½ fl oz) sherry vinegar or ¼ cup red wine vinegar and 2 good slugs sherry; 8 small yellow acorn squash, quartered; 1 small handful mixed fresh herbs (e.g. oregano, sage, thyme, rosemary); 600 g (1 lb 3 ½ oz) calves’ liver, trimmed of sinew, cut into 1 cm (½) slices (ideally 4 even-sized slices); 200 g (6 ½ oz)1-day-old, good quality bread, cut into chunks; salt to taste; 4 large cloves garlic, peeled and quartered; 125 g (4 oz) flour, seasoned with black pepper and 2 teaspoons salt; 80 g (2 ½ oz) butter; 1 egg, beaten; 60 ml (2 fl oz) extra virgin olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Serve this Main course with plain mashed potatoes. You can substitute lambs’ liver if you prefer, and if you can’t find acorn squash, use chunks of courgette or butternut squash.

Ingredients

200 g (6 ½ oz)1-day-old, good quality bread, cut into chunks
1 small handful mix

Main course

Method

Place bread and herbs in a food processor and pulse to make crumbs. Lightly dust liver with seasoned flour, dip in egg and coat evenly with breadcrumbs, pressing them on firmly.

Heat half the butter in a saucepan and add garlic. Fry until just golden, then add squash and 2 tablespoons water.