Calf Liver with Balsamic vinegar
15ml/1 tbsp plain flour
2.5ml/½ tsp finely chopped fresh sage
4 thin slices calf's liver, cut into serving pieces
15ml/1 tbsp olive oil
2 small red onions, sliced and separated into rings
150ml/¼ pint/2/3 cup dry white wine
45ml/3 tbsp balsamic vinegar
pinch of sugar
salt and freshly ground black pepper
fresh sage sprigs, to garnish
Spread out the flour in a shallow bow. Season it with the chopped sage and plently of aslt and pepper. Add the liver and turn it in the flour until well coated.
Heat the oil in a wide, heavy based saucepan or frying pan. Add the onion rings and cook gently, stirring frequently, for about 5 mins until softened but not coloured. Remove with a fish slice, place on a plate and set aside.
Add the coated liver to the juices in the pan and cook over a medium heat for 2-3 mins on each side. Transfer to warmed serving plates and keep hot.
Add the wine and vinegar to the pan and stir to mix with the pan juices and any sediment. Add the onion and sugar and heat through until hot and bubbling, stirring. Spoon the sauce over the liver, garnish with fresh sage sprigs and serve at once.