Calf's Liver Recipe - Great British Chefs

Ingredients

• 4 calf's livers, 140g per portion
• olive oil
• 50g of butter
• salt
• 50g of capers, large
• 50g of golden raisins
• 500ml of water, cold
• 2 slices of Bayonne ham
• 200g of new potatoes
• 1/2 onion, thinly sliced
• 12 baby carrots, trimmed and cleaned with tops reserved
• 2 sprigs of thyme
• 75g of butter
• pepper
• 1/2 onion, cut into 2mm thick rings
• 75ml of milk
• 75g of flour
• vegetable oil
• 25g of sage, picked and finely chopped
• 20g of lilliput capers
• 1 lemon, zest and juice
• 70ml of extra virgin olive oil
• 300ml of red wine